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- 22 oz chickpeas, canned
- 1 cup tahini paste
- 6-8 cloves of garlic, minced
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ cup water
- ¼ cup olive oil
- Freshly ground pepper (I used a mix of black, white and pink!)
- Sea salt to taste
- Coarse sea salt for garnish (I used pink Himalayan salt)
- More olive oil for brushing
View Full Recipe at The Ginger Cook
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