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- ½ cup tahini
- ¼ cup olive oil
- ¼ cup filtered water
- 2 tablespoons lemon juice
- 1 chipotle chile in adobo, drained, seeds removed
- 1 teaspoon agave nectar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)
- 1 large ripe tomato, cored, seeded, and diced
- 4 teaspoons hempseeds
Directions:View on Cookstr
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