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.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Heat the oil in a large stockpot over medium heat. Add the garlic. Cook, stirring, until fragrant, about 1 minute. Add the chickpeas and 1 tablespoon lemon juice. Cook, stirring, 1 minute. Add the spinach, 1/4 teaspoon salt, and the red pepper flakes. Cover; raise heat to medium-high. Cook, stirring once, until the 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.
Step 2
Pulse the spinach mixture, tahini, remaining teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky. The spread can be refrigerated in an airtight container up to 2 days.
Fit to Eat Recipe
Step 3
Per serving (1/2 cup)
Step 4
Calories: 208
Step 5
Fat: 6g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 31g
Step 8
Sodium: 557mg
Step 9
Protein: 9g
Step 10
Fiber: 7g
