Ingredients
- 2 large onions
- 2 tablespoons extra-virgin olive oil
- 1 pinch kosher salt
- 2 15-ounce cans chickpeas, drained and rinsed
- 3 tablespoons lemon juice
- 1/4 cup tahini (more to taste)
- 1-2 garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- 1 pinch kosher salt
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