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- 3 1/2 cups boiled chickpeas (canned is fine; rinsed and drained)
- 2 cloves garlic
- 1 teaspoon salt, plus more to taste
- 2 teaspoons freshly squeezed lemon juice
- 3 cups plain yogurt
- 1 tablespoon tahini
- 2 small pita breads
- 1/2 cup vegetable oil for frying (optional)
- 1 teaspoon cumin
- 2 tablespoons butter
- 1/2 cup pine nuts
- pinch of paprika
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