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3 large garlic cloves
Two (15-1/2) ounce cans chickpeas, drained & rinsed
1/4 cup tahini
1/4 cup fresh lemon juice
1-3/4 tsp salt
1/2 tsp ground cumin
1/2 cup extra-virgin olive oil
Finely chop garlic cloves in food processor. Add chickpeas, and puree until almost smooth. Add tahini, lemon juice, and salt; blend well. With machine running, gradually add olive oil. Makes about 3 cups. Serve with pita wedges.