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Spinach, lemon & chickpea dip with pitta chips & summer veg

Spinach, lemon & chickpea dip with pitta chips & summer veg

By Emma Tsoi
15’ Prep time
15’ Cook time
30’ Total time
380 Calories
4 Serving

Summary

A seasonal plate of crudités with a zingy spinach dip
Emma Tsoi 0 Followers

Step by Step

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Step 1

Preheat the oven to 180°C, gas mark 4. Open out and tear the pitta into ragged, crisp-sized pieces. Scatter over a large baking tray then brush with the oil, season, and scatter with 2 tsp zaatar. Bake for 10-15 minutes, until golden and crisp.
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Step 2

Put the spinach into a processor or blender with the chickpeas, garlic, soured cream, lemon zest and juice. Blend until smooth, thick and vibrant green. Season generously to taste.
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Step 3

Serve immediately, drizzled with oil and a scattering of extra zaatar, with the crispy pitta and your choice of summer vegetables on the side.

Ingredient

  • Unwaxed lemon
    Unwaxed lemon
    1
  • Chickpeas
    Chickpeas
    400 grams
  • Garlic
    Garlic
    2
  • Baby spinach
    Baby spinach
    115 grams
  • Extra virgin olive oil
    Extra virgin olive oil
    1 tbsp
  • Pitta
    Pitta
    4
  • Soured cream
    Soured cream
    150 mls
  • Cooks' ingredients zaatar
    Cooks' ingredients zaatar
    2 tsp

Nutrition Facts

View nutrition facts
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