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Ingredients

2 tablespoons chopped fresh flat-leaf parsley leaves

Freshly ground black pepper

1/2 cup tahini

5 tablespoons plus 2 teaspoons freshly squeezed lemon juice

1 1/4 teaspoon kosher salt

1 (15-ounce) can chickpeas, rinsed and drained

3/4 cup water

3 tablespoons extra-virgin olive oil, plus more for serving

1 clove garlic

Serving suggestion: Assorted flat breads, and brine-cured olives

Copyright 2001 Television Food Network, G.P. All rights reserved

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