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Drain the chickpeas, but reserve the water to use in the hummus.
Peel the garlic cloves and before chopping, cut them in half lengthwise and remove the germ that is in the center.
In the processor or blender, place all the ingredients and approximately 1/2 cup (tea) of the chickpea water. Beat well and taste to adjust seasoning and creaminess. Store in refrigerator.
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