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- 1 can (540 ml) of chickpeas, drained and rinsed
- 2 garlic cloves, peeled
- ½ cup (125 ml) of olive oil
- 2 tbsp. (30 ml) lemon juice
- 1 tsp. (5 ml) of cumin
- ¼ cup (60 ml) Tahini
- ¼ cup (60 ml) sundried tomatoes
- Salt and black pepper to taste
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