Chickpea, Spinach and Lemon Dip

Charmaine Lu -
  • 4 pitta
  • 1 tbsp olive oil
  • 2 tsp zaatar mix
  • 120g baby spinach leaves
  • 400g tin of chickpeas, drained
  • 2 chopped garlic cloves
  • 150ml soured cream
  • 1 lemon, zest and 2 tbsp juice
  • Crudites, to serve
  • 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