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Chickpea and Tahini Dip

8 oz Soaked chick peas
2 ea Lemons, juiced
2 ea Crushed garlic cloves
5 tb Olive oil
2 tb Tahini
Salt and pepper to taste
Water
Paprika & parsley


Drain chick peas, cover with water in a pot & cook for 60 minutes. Drain & cool. Place in a processor with lemon juice, garlic, oil, tahini & salt & pepper. Blend till smooth adding more water if needed. You should have a thick paste. Check seasonings. Garnish with paprika & parsley. Serve with pita bread.




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