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Ingredients

1 large clove garlic

1/2 serrano chile, (seeds and all) roughly chopped

3/4 teaspoon salt

2 cups roughly chopped cilantro leaves (it’s fine if some stems are still attached)

about 1/2 cup mint leaves

1/4 cup plus 2 tablespoons olive oil

Juice of 2 limes

pinch cumin

1/2 teaspoon coriander

One 14-ounce can chickpeas, rinsed and drained

1/2 of an avocado

Extra herbs for garnish

Bagel or pita chips, or baby carrots, for dipping

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