New This Month

Chickpea and Spinach Spread

Make a nutritious lunch by spooning this chunky hummuslike 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.

  • Yield: Makes 2 cups

Photography: Pernille Pederson

Source: Martha Stewart Living, July 2005


  • 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


  1. 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.

  2. Pulse spinach mixture, tahini paste, remaining teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky.

Cook's Notes

Spread can be refrigerated in an airtight container, up to 2 days.


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