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chickpeas garlic Tahini olive oil ground cumin kosher salt freshly ground black pepper raw spinach lemon
Viewed: 103 - Published at: 2 years agoIngredients
- 2 cups Cooked Or Canned Chickpeas, Liquid Reserved
- 2 cloves Garlic, Minced
- 1/2 cups Tahini
- 1/4 cups Olive Oil + A Little More To Thin, If Needed
- 1 Tablespoon Ground Cumin, Paprika, Or Sumac, Plus A Sprinkling For Garnish
- 1 pinch Kosher Salt
- 1 pinch Freshly Ground Black Pepper
- 2- 1/2 cups Raw Spinach, Packed
- 1 Lemon, Juiced
Method
- Put the chickpeas in a food processor and pulse 5-10 times.
- Add the the rest of the ingredients.
- Puree for one or two minutes, adding some of the chickpea cooking liquid or a bit more olive oil (a tablespoon at a time) until the mixture is to your desired smoothness.
- Taste and adjust the seasoning (I often find I like to add much more lemon juice).
- Serve!
- Garnish ideas: chopped pine nuts, sliced black olives, sprinkling of either ground cumin or paprika, freshly chopped parsley leaves.
- Refrigerate for up to a couple days or freeze for months.
- Adapted from kissmyspatula.
