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Ingredients
  • ½ cup tahini
  • ⅓ cup extra virgin olive oil
  • ¼ cup lemon juice
  • ¼ cup roasted red peppers
  • 6 to 8 large cloves Garlic
  • 1 to 2 small habanero peppers* seed and stem removed
  • 1.5 tsp salt
  • ½ tsp cayenne pepper
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric optional
  • 2 to 4 ice cubes
  • 2 15-oz cans chickpeas, drained and rinsed
Steps
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