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Ingredients
  • 3 tablespoons juice from 1 to 2 lemons
  • ¼ cup water
  • 6 tablespoons tahini, stirred well
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 1 small garlic clove, minced or pressed through garlic press (about ½ teaspoon)
  • ½ teaspoon table salt
  • ¼ teaspoon ground cumin
  • Pinch cayenne
  • 1 tablespoon minced fresh cilantro or parsley leaves
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