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1 can chickpeas
¼ cup olive oil
¼ cup tahini paste
1 small garlic clove
2 tsp Gewürzhaus Jamaican Jerk Spice
2 tsp lemon juice
1 tsp Gewürzhaus Smoked Paprika (to sprinkle over dip)
1 tbsp extra virgin olive oil, to drizzle over dip
Place all ingredients into a food processor (except Smoked Paprika and extra virgin olive oil) and pulse until smooth.
Transfer dip into a serving bowl, sprinkle with smoked paprika and drizzle with extra virgin olive oil. Serve with corn chips and vegetable crudités.
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