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Ingredients

1 3/4 cups cooked chickpeas

1/2 cup roasted red peppers

1/3 cup tahini

3 large cloves garlic, smashed and peeled

3 tablespoons lemon juice

3 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon salt

1/8 teaspoon black pepper

pinch of cayenne pepper

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