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Cucumber with lemon chickpea dip

A tahini-free chickpea dip with cucumber sticks.

10 min · 1 serving

Ingredients

  • ½ cucumber, cut into sticks
  • ½ cup canned chickpeas, drained and rinsed
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1–2 tablespoons water

Let’s cook

  1. Mash or blend the chickpeas with lemon juice, olive oil, and enough water for a dip.
  2. Serve with cucumber sticks.

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