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Serves 6.
1 can chickpeas, drained and rinsed
¼ cup extra virgin olive oil
1 Tbsp tahini paste
1 clove garlic, smashed
1 tsp salt
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
Juice of 1 lemon
Extra olive oil & paprika to garnish
Pita and veggies for serving
Combine everything in the bowl of a food processor and
blend until completely smooth, about 3 minutes.
Scrape down the sides of the bowl often to make sure
there are no lumps. Spoon into a shallow serving bowl
and refrigerate until ready to use.
To serve, drizzle with a little olive oil and sprinkle on
some paprika. This recipe is vegan and gluten-free, so
look for gluten-free crackers, veggies, dried fruit or nuts
for dipping.
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