- 1 can (15 oz.) chickpeas (or about 2 cups cooked)
- 1 bunch cilantro, leaves only
- ¼ cup freshly squeezed lime juice
- 2 cloves garlic, smashed and roughly chopped
- ¼ tsp salt
- ½ jalapeño, deseeded (optional)
- 1-2 tablespoons water if necessary
- Raw, organic veggies for dipping (mini carrots, celery, red peppers, mushrooms, etc.)
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