4 servings (½ cup)
1 15-ounce can chickpeas drained (save the liquid)
½ cup chopped fresh spinach
¼ cup tahini paste
2-3 tablespoons canna-canola oil
2 tablespoons fresh lemon juice
1-2 teaspoons ground cumin
½ teaspoon minced garlic
Salt and pepper
Drizzle with olive oil and sprinkle with a bit of cumin
Assorted dippers and chips
1. Place the drained chickpeas in medium bowl. Add the remaining ingredients, then use a food processor or hand-held blender, pulsing with each addition, and process until smooth. Add a tablespoon or two of the reserved liquid from the chickpeas if it seems too thick.
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