INGREDIENTS
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1/3 cup plus 2 Tbs olive oil, divided
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3 small cipollini onions (about half a pound), thinly sliced or chopped
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1 15-oz can chickpeas, rinsed and drained
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juice of 1 lemon (approx 1/4 cup)
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1 clove garlic, roughly chopped
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4 Tbs tahini
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1/2 teaspoon salt