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
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.