1 14oz. can chickpeas (garbanzo beans)
5 oz. fresh spinach leaves
2-3 garlic cloves (or 1/2 tsp. minced garlic)
2-3 TB tahini (ground sesame paste)
2 TB lemon juice
2-3 TB Penzey’s Turkish seasoning
1-2 tsp freshly ground black pepper
2-3 TB olive oil
In a food processor or blender, combine the chickpeas, spinach, garlic , tahini, lemon juice, turkish seasoning, and pepper. Pulse to combine. Add olive oil and continue to pulse until it reaches the consistency you like.
Serve with vegetables, crackers or pita chips. It is great as a snack, or you can “butter” bread with it, add a slice of tomato, cheese and lettuce and you have a really healthy sandwich.
Penzeys Turkish Seasoning is a combination of salt, garlic, cumin, Tellicherry black pepper, Turkish oregano, sweet paprika, sumac, cayenne and cilantro.
Shirley Erickson didn’t have the Turkish Seasoning so she substituted cumin, pepper, oregano, paprika, red pepper and cilantro.
recipe from Penzey’s Spices, submitted by Shirley Erickson