This is a sort of cooked, chunky spinach hummus — if that makes any sense. The bright green color proclaims healthy goodness that can’t be ignored. Nor will you want to, since the spread tastes as beautiful and fresh as it looks. Enjoy on toasted artisan bread, scooped with vegetables or spread on lavash with sliced veggies for a simple sandwich.
I use a small food processor driven by my immersion blender for processing the mixture, but you could also mash it with a potato masher or use the standard immersion blender. You’re working toward a chunky-smooth consistency that’s quite flexible. It’ll taste great regardless.
Ingredients:
- Olive oil
- 3-4 cloves garlic, minced
- 1 pinch crushed red pepper
- 1 bunch fresh spinach (about 10-12 ounces), roughly chopped
- 1 can chickpeas, rinsed and drained
- Salt
- Fresh lemon juice
- 1 to 2 teaspoons tahini (roasted sesame paste)
Method:
- Warm about 1 tablespoon of olive oil in a large skillet over medium heat. Add garlic and red pepper and cook for 30 seconds. Add spinach and chickpeas and mix everything together. Cook until spinach is wilted, adding a splash of water as needed to prevent mixture from drying out.
- Remove from the heat and cool. Process in a food processor to a chunky paste. Season with salt, lemon juice and tahini to taste.
