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2 (15-ounce) cans chickpeas (garbanzo beans)

1 (7-ounce) bottle roasted red bell peppers, drained

3 garlic cloves

3 tablespoons tahini (sesame seed paste)

1 tablespoon olive oil

6 tablespoons fresh lemon juice

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 1/4 teaspoons salt

1/2 teaspoon freshly ground pepper

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