Chickpea and Spinach Spread

Chickpea and Spinach Spread

Makes 2 cups

Make a nutritious lunch by spooning this 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.

1 T extra-virgin olive oil
2 garlic cloves, minced
2 C canned chickpeas, rinsed and drained
1 T plus 1 t fresh lemon juice
10 oz spinach, trimmed
Coarse salt
1/2 t crushed red pepper flakes
2 t tahini paste

1. Heat oil in a large stockpot over medium heat. Add garlic. Cook, stirring, until fragrant, about 1 minute. Add chickpeas and 1 T lemon juice. Cook, stirring, 1 minute. Add spinach, 1/4 t 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.
2. Pulse spinach mixture, tahini paste, remaining t lemon juice, and 1/4 t salt in a food processor until slightly chunky. Spread can be refrigerated in an airtight container, up to 2 days.

Per Serving (1/2 cup): 208 cal, 6 g fat, 0 mg chol, 31 g carb, 557 mg sod, 9 g pro, 7 g fiber.
From Martha Stewart Living, July 2005.