Spinach, walnut & chickpea spread
A green chickpea dip with spinach, walnuts and lemon.
AI-generated food image for illustration. Presentation may differ from the recipe.
Ingredients
Suggested kitchen quantities. See the source note.
In the kitchen
- 1
Use fully cooked chickpeas. Wash and drain the spinach.
- 2
Blend chickpeas, walnuts, spinach, garlic, oil and lemon with enough water to make a spread.
- 3
Taste before adding salt. Serve in a small portion and refrigerate promptly.
Contains walnuts. The source’s soaked chickpeas are replaced with fully cooked chickpeas. Garlic and salt are reduced.
Shared with care.
Credited clearly.
This is the spread component of a post that also describes a sunflower drink. We deliberately use cooked chickpeas, reduce garlic and make salt optional. Measured spinach, water, portions and method are untested editorial adaptations.
Original ingredients, translated: A small cup chickpeas, 2 tbsp walnuts soaked overnight, spinach, 3 garlic cloves, half a tsp Himalayan salt, 1 tbsp olive oil and a little lemon.
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