Chickpea and spinach spread
Instructions:
- Make a nutritious lunch by spooning this spread
into whole-wheat pita halves and layering with
tomato slices. Or, for a cocktail hour snack, dab a
small amount 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
- Heat the oil in a large stockpot over medium heat. Add the garlic. Cook, stirring, until fragrant, about 1 minute. Add the chickpeas and 1 tablespoon lemon juice. Cook, stirring, 1 minute. Add the spinach, 1/4 teaspoon salt, and the red pepper flakes. Cover; raise heat to medium-high. Cook, stirring once, until the 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 the spinach mixture, tahini, remaining teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky. The spread can be refrigerated in an airtight container up to 2 days.