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.