A chunky version of hummus is made with chickpeas and spinach, two good sources of iron and folate. 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.
Purslane has a lemon undertone that sharply contrasts with the earthiness of the beans; look for it at farmers' markets or specialty stores from July to October. If purslane is not available, use watercress instead.