Ingredients
- 400g can of chickpeas
- 2 cups baby spinach leaves
- 1 garlic clove
- 1/4 cup lemon juice
- 2 Tbsp water ( approximately)
- 1-2 Tbsp tahini paste
- 1 tsp ground cumin powder
- A pinch of black pepper to taste
Instructions
- Drain chickpeas, ( reserve aquafaba for macaroons if desired).
- Roughly chop spinach if using bigger leaves, blend all ingredients using a food processor.
- Optional : omit the water until blended for a chunky dip and add to thin to desired consistency.
Notes
- Serve with toasted Turkish bread, with corn chips, or vegetable sticks.
- Tastes reminiscent of guacamole, could be used as an easy substitute when avocadoes are out of season.
- Consider using as a pizza sauce instead of tomato paste or oiled pesto, it also makes a great addition to wraps and sandwiches.