I waffled about whether to name this “hummus” or “chickpea dip,” but ultimately thought it veered far enough from tradition—thanks to the addition of spinach and smoked paprika—to go with the latter. It is, in any case, delicious. If you've ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
Ingredients
- 3 cloves garlic, peeled and pounded to a paste in a mortar and pestle with a pinch of salt
- 2 cups cooked chickpeas
- 12 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons tahini
- 1/4 cup extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground fennel
- 1/4 teaspoon ground coriander
- sea salt and freshly ground black pepper, to taste
Instructions
- Combine garlic, chickpeas, spinach, lemon juice and tahini in a food processor, and blend until smooth.
- Warm olive oil in a small pan over medium-low heat, and add spices. Stir and cook for 1-2 minutes, until just fragrant. Scrape oil and spices into bowl of food processor, add a pinch of salt, and process until well blended.
Servings: 8
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