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In a food processor process onion and parsley until minced: remove and reserve. Turn on machine, drop garlic through feed tube and process until minced. Reserve 6 chick peas for garnish, add the remainder to work bowl. Process until a smooth puree; about 20 seconds, stopping once to scrape the bowl. Add 3 tablespoons of chickpea liquid, tahini, and lemon juice. Process for 5 seconds to blend.
Spoon into a shallow bowl and sprinkle with cumin and paprika. Arrange onion and parsley mixture around the edge of the dish. Dot surface with the reserved chickpeas and drizzle oil over all. Serve with warm pita bread triangles.
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