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Ingredients

4 cloves garlic, peeled

1 medium beet, peeled and coarsely chopped

3 cups chickpeas (I used dried ones – feel free to use 2 cans)

juice and zest of one lemon

1/3 cup extra-virgin olive oil

1/4 cup tahini

2 tablespoons rice vinegar

1 teaspoon cumin

1/2 teaspoon cinnamon

1/2 teaspoon salt (or more to taste)

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