Chickpea and Spinach Spread

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 2 cups canned chickpeas, rinsed and drained
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 10 ounces spinach, trimmed
• Coarse salt
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons tahini

1. Heat the oil in a large stockpot over medium heat.
2. Add the garlic.
3. Cook, stirring, until fragrant, about 1 minute.
4. Add the chickpeas and 1 tablespoon lemon juice.
5. Cook, stirring, 1 minute.
6. Add the spinach, 1/4 teaspoon salt, and the red pepper flakes.
7. Cover; raise heat to medium-high.
8. Cook, stirring once, until the spinach has wilted, about 4 minutes.
9. Uncover; raise heat to high.
10. Cook, stirring, until most of the liquid has evaporated, about 2 minutes.
11. Let cool.
12. Pulse the spinach mixture, tahini, remaining teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky.
13. The spread can be refrigerated in an airtight container up to 2 days.
14. Per serving (1/2 cup)
15. Calories: 208
16. Fat: 6g
17. Cholesterol: 0mg
18. Carbohydrate: 31g
19. Sodium: 557mg
20. Protein: 9g
21. Fiber: 7g

extravirgin olive oil, garlic, chickpeas, lemon juice, spinach, salt, red pepper, tahini

Taken from www.epicurious.com/recipes/food/views/chickpea-and-spinach-spread-393321 (may not work)