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2 (15-oz) cans low-sodium garbanzo beans, drained
3 tablespoons fresh lemon juice
2 tablespoons chopped garlic
1 teaspoon kosher salt
1/2 cup reduced-sodium vegetable stock (or broth)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons ground cumin
1/4 teaspoon cayenne pepper
1 cup fresh diced tomatoes
1 cup diced avocado
Raw veggies (or pita chips), for serving
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