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Ingredients
  • 400 g soaked & boiled chickpeas
  • ½ tsp baking soda for boiling
  • 1 small garlic clove
  • Juice of 1 lemon
  • 1 tbsp tahini paste
  • 100 ml water
  • 1 tsp salt
  • ½ tsp citric acid
  • subheading: Dagga (Palestinian topping):
  • ½ Capsicum
  • 2 garlic cloves
  • 1 tbsp lemon juice
  • Salt to your taste (¼ tsp)
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