Chickpea, Spinach and Lemon Dip

Preheat the oven to 180C. Open and tear the pitta into crisp-sized pieces, then scatter on a baking tray and brush with oil, seasoning and 2 tsp of zaatar mix. Bake for 12 mins or until golden and crisp.
Add the spinach to a food processor with the garlic, cream, lemon zest and juice, and the chickpeas. Blend until smooth and bright green, then season generously. Serve immediately with a scattering of extra zaatar and a drizzle of oil, alongside the pitta crisps and crudites for dipping.

15 mins

4 serving

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