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2 15-oz. cans chickpeas, drained and rinsed, divided

4 green onions, white and green parts, chopped (about 1/2 cup)

1/4 cup tahini (or unsweetened peanut butter)

2 Tbs. lemon juice

1 Tbs. olive oil

2 cloves garlic, minced (about 2 tsp.)

1 tsp. lemon zest

1 tsp. salt

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