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2 medium garlic cloves
1 (15) oz. can chickpeas, drained and rinsed
1 lemon, zested and juiced
1/4 cup sesame tahini
1 small beet (about 1/4 cubed once roasted)
1 slightly heaping tsp. cumin
2 Tbsp. warm water
1/2 tsp. salt, or to taste
Olive oil, to drizzle
3 rounds of pita, sliced into triangles
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