Ingredients
1 1/2 cups cooked garbanzo beans {see below for instructions on how to cook dry garbanzo beans}
1 cup artichokes
3 cups fresh spinach
2 garlic cloves
2 Tablespoons lemon juice
1 Tablespoon tahini paste {sesame seed paste}
3 Tablespoons extra virgin olive oil
½ teaspoon salt
Garnish:
Freshly chopped spinach
Fresh artichokes, chopped
Instructions
In a food processor add the garbanzo beans*, artichokes, fresh spinach, garlic cloves, lemon juice, tahini, extra virgin olive oil and salt.
Pulse until smooth, stopping to scrape down the sides occasionally.
Garnish with fresh chopped spinach and artichokes with warm pita bread. Store leftovers in the refrigerator.
*How to cook chickpeas: Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours. Once soaked, drain chickpeas and transfer to a large cooking pot. Cover with water twice the amount of beans and bring to a boil. Cover and allow to simmer for approximately one hour. Do a taste test to make sure they are tender enough for your liking. Drain and allow to cool for 15 minutes. Once chickpeas are cooled they are ready to be used. Cooked chickpeas can keep covered in the refrigerator for up to three days.
Recipe developed by A Cedar Spoon