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3.5-4 cups cooked chickpeas (two 15oz cans), rinsed + drained

2 small carrots, peeled & roughly chopped

1 small onion, peeled & roughly chopped

3 garlic cloves, peeled

Juice from 1/2 lemon (~2 tbsp)

1/4 cup extra virgin olive oil

1/2 cup tahini

2 tsp ground cumin

1 tsp kosher salt (or to taste)

Freshly ground black pepper & Paprika, to taste

3/4 cup stone ground kamut flour (or flour of choice- whole wheat, white, etc)

1 cup raw sunflower seeds (for crunch!)

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