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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.

Martha Stewart Living, July 2005

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Yield:
Makes 2 cups
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Ingredients

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Directions

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  • 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.

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  • 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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