Ingredients

  • 260g pack spinach
  • 400g can chickpeas, drained
  • 1 clove garlic
  • 2 tbsp tahini (50g)
  • Juice 1 lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • Pack 6 pittas (375g)

Method

  1. Place the spinach in a large bowl, cover with cling film and microwave for 2 minutes until just wilted.
  2. Place the spinach, chick peas, garlic, tahini, lemon juice, oil and cumin in a food processor and blitz until smooth. Season.
  3. Toast the pittas and cut each into 3 triangles, serve with the houmous.

Recipe from Discover Spinach

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