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  • 400g of chickpeas
  • 100g of Tahino (sesame paste)
  • 1 lemon
  • 3 cloves of garlic
  • Espelette pepper
  • Salt
  • 1 stirred yoghurt
  • 2 tbsp olive oil
  • Mint or coriander

Rinse and drain the chick peas

Mix the chick peas with the tahini, lemon juice, crushed garlic and yoghurt, slowly adding the olive oil.

Add salt and Espelette pepper to tatse.

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