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Add 2 tablespoons tahini + juice of 1 lemon + 2 cloves of minced garlic to a small food processor.
Blend. Add 1 drained can (14.5oz) chickpeas +2 tablespoons water +1 tsp ground cumin + 1/2 tsp dill.
Blend. Add 2 tablespoons olive oil. Use the holes on the top of the food processor for less mess!
Blend until smooth. Top with a drizzle of olive oil and pinch of smoked paprika.
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Chef Kat Marris
I’m a plant based chef here to help you discover healthy recipes and teach you to meal prep!
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