Ingredients
- 3/4 cup shelled pistachios, divided
- 1 can chickpeas (15–16 oz)
- 6 tablespoons water, divided
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon roasted garlic-herb seasoning
- Vegetable sticks or pita chips (optional for serving)
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