INGREDIENTS
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1 large clove garlic
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1/2 serrano chile, (seeds and all) roughly chopped
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3/4 teaspoon salt
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2 cups roughly chopped cilantro leaves (it's fine if some stems are still attached)
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about 1/2 cup mint leaves
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1/4 cup plus 2 tablespoons olive oil
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Juice of 2 limes
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pinch cumin
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1/2 teaspoon coriander
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One 14-ounce can chickpeas, rinsed and drained
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1/2 of an avocado
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Extra herbs for garnish
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Bagel or pita chips, or baby carrots, for dipping