AuthorMaria
2 cups chickpeas (either canned or soaked and cooked)
¼ cup tahini
2 tbsp fresh lemon juice
¼ cup water
¼ cup olive oil
1 garlic clove, peeled
1 tsp salt
1 tsp dried oregano (or 1 Tbsp fresh)
1 tsp dried basil (or 1 Tbsp fresh)
2 cups spinach, tough stems removed
1
Place all ingredients in a food processor and pulse until well combined. Use a spatula to scrape down the sides and then process until everything is pureed and smooth. Serve with fresh veggies or pita bread. Enjoy!
CategoryAppetizer, Dairy-Free, Gluten-Free, Nut-Free, Spring, Vegan, Vegetarian
Ingredients
2 cups chickpeas (either canned or soaked and cooked)
¼ cup tahini
2 tbsp fresh lemon juice
¼ cup water
¼ cup olive oil
1 garlic clove, peeled
1 tsp salt
1 tsp dried oregano (or 1 Tbsp fresh)
1 tsp dried basil (or 1 Tbsp fresh)
2 cups spinach, tough stems removed
Directions
1
Place all ingredients in a food processor and pulse until well combined. Use a spatula to scrape down the sides and then process until everything is pureed and smooth. Serve with fresh veggies or pita bread. Enjoy!
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