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Mediterranean · Starter
Artichoke, Chickpea, and Spinach Dip
A green, lemony spread built from canned chickpeas, marinated artichokes and baby spinach, blitzed with plenty of garlic and olive oil. It comes together in minutes and keeps for days in the fridge.
- YieldServes 6
- Hands-on10 min
- Total12 min
- Difficulty
Ingredients
Dip
- 1 canchickpeas, 425 g can, rinsed and drained
- 30 gbaby spinach
- 170 gmarinated artichoke hearts, quartered, drained well
- 60 mlextra-virgin olive oil
- 2 clovesgarlic, finely chopped
- 1½ tbsplemon juice, fresh
- ½ tspsalt
- to tasteblack pepper, freshly ground
To serve
- 4pita bread, cut into wedges
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