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Ingredients

1 cup cooked kidney beans

1 cup cooked chickpeas (garbanzo beans)

4-4½ tbsp freshly squeezed lime juice

1½-2 tbsp tahini

1 medium clove garlic, sliced

2-2½ tbsp extra virgin olive oil

½ tsp sea salt

1½ tsp chipotle hot sauce

1 tsp agave nectar

1/16-1/8 tsp allspice

1–2 tbsp water (to thin dip as desired)

1 tsp lime zest, grated

¼ cup (not packed) fresh cilantro leaves

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