INGREDIENTS
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1 large ripe avocado
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15 ounces garbanzo beans, rinsed and drained
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1/3 cup chopped fresh cilantro
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1/2 cup avocado oil (or olive oil)
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1 jalapeño, seeded
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4 teaspoons tahini sauce
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1 tablespoon fresh lemon juice
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1 teaspoon coarse salt