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Epicurious

Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks

4.0

(36)

Image may contain Food Bread and Dip
Photo by Romulo Yanes
Cooks' notes:

· Dip can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
· Pitas can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat.

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