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2 (15 oz) cans of cannellini beans, drained and rinsed
2 tablespoons of tahini
juice of 1 lemon
5-6 roasted garlic cloves (here are directions on how to roast garlic)
½ teaspoon of cumin
¼ teaspoon of smoked paprika
3 tablespoons of olive oil
5 fresh basil leaves
salt & fresh black pepper
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