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  • 1 445 milliliter can chickpeas, drained and rinsed
  • 1/4 cup (60 milliliters) tahini
  • 2 garlic cloves, chopped roughly
  • 1 teaspoon (5 milliliters) ground cumin
  • 1/4 cup (60 milliliters) sun-dried tomatoes
  • 3 tablespoons (45 milliliters) fresh squeezed lemon juice
  • 3 tablespoons (45 milliliters) olive oil
  • Salt and fresh ground pepper to taste


  1. Put tahini into food processor. Add chickpeas, garlic, cumin and sun-dried tomatoes.
  2. Drizzle in olive oil. Squeeze in fresh lemon juice.
  3. Season with salt and pepper.
  4. Puree.
  5. Enjoy!

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