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Ingredients
  • 1 15-oz can chickpeas
  • ½ tsp baking soda
  • ⅓ cup water
  • 3 tbsp tahini
  • 1 ripe avocado
  • ½ cup chopped cilantro
  • 1 scallion (both white and light green parts)
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp black pepper
  • 2 cloves garlic
  • 2 tsp sriracha
  • ¼ cup lemon juice
  • subheading: For the cilantro sauce:
  • ⅓ cup chopped cilantro
  • 1 scallion (both white and light green parts)
  • 2 cloves garlic minced
  • ¼ tsp salt
  • 1 tbsp lemon juice
  • ¼ cup olive oil
  • ½ tsp black pepper
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