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- 2 cups drained well-cooked (page 431) or canned chickpeas, liquid reserved
- 1/2 cup tahini, optional, with some of its oil
- 1/4 cup extra virgin olive oil, plus oil for drizzling
- 2 garlic cloves, peeled, or to taste
- Salt and black pepper to taste
- 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
- Juice of 1 lemon, plus more as needed
- Chopped fresh parsley leaves for garnish
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