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.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 208 g, Fat 6 g, Fiber 7 g, Protein 9 g, Sodium 557 g
CHICKPEA AND SPINACH SPREAD
Steps:
- 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.
- Fit to Eat Recipe
- Per serving (1/2 cup)
- Calories: 208
- Fat: 6g
- Cholesterol: 0mg
- Carbohydrate: 31g
- Sodium: 557mg
- Protein: 9g
- Fiber: 7g
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