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Ingredients
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • ½ cup full-fat coconut milk
  • ½ cup tahini
  • ⅓ cup fresh lime juice (about 3 limes)
  • 2 tablespoons olive oil
  • 1 ½ to 2 tablespoons Thai red curry paste, to taste
  • 1 teaspoon ground ginger
  • ¾ teaspoon fine sea salt
  • 2 garlic cloves, peeled
  • optional garnishes: drizzle of olive oil, extra chickpeas, chopped fresh cilantro, chopped scallions, and/or chopped peanuts
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