Spinach and Chickpea Spread

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Spinach and Chickpea Spread

 

Spoon this spread onto whole wheat pita halves and layering with tomato

slices. Or, for an appetizer, dab onto on cherry tomato halves.

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced

2 cups canned chickpeas, rinsed and drained

1 tablespoon plus 1 teaspoon fresh lemon juice

10 ounces spinach, trimmed

coarse salt

1/2 teaspoon crushed red pepper flakes

2 teaspoons tahini paste

 

Heat oil in a large stockpot over medium heat. Add garlic. Cook, stirring,

until fragrant, about 1 minute. Add chickpeas and 1 tablespoon lemon juice.

Cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt and the red pepper

flakes. Cover; raise heat to medium-high. Cook, stirring once, until spinach has

wilted, about 4 minutes. Uncover; raise heat to high. Cook, stirring, until most

of the liquid has evaporated, about 2 minutes. Let cool. Pulse spinach mixture,

tahini paste, remaining teaspoon lemon juice, and 1/4 teaspoon salt in a food

processor until slightly chunky. Spread can be refrigerated in a airtight

container, up to 2 days.

Makes 2 cups.

 

 

 

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