Ingredients
Scale
- 2 cans (15 ounces each) Chickpeas (Garbanzo Beans): Rinsed and drained thoroughly. These form the creamy base of the dip.
- 1 tablespoon Olive Oil: Extra virgin recommended for better flavor, used for sautéing.
- 3–4 cloves Garlic: Minced. Adjust quantity based on your love for garlic!
- 5 ounces Fresh Baby Spinach: Roughly chopped. Ensure it’s washed and dried. This adds vibrant color, nutrients, and earthy flavor.
- 1/4 cup Nutritional Yeast: Provides a savory, cheesy flavor, making the dip reminiscent of traditional versions while keeping it dairy-free/vegan.
- 1/4 cup Water (or Aquafaba): Used to achieve the desired smooth consistency. Aquafaba (the liquid from the chickpea cans) adds extra creaminess. Start with less and add more as needed.
- 3 tablespoons Lemon Juice: Freshly squeezed is best for bright, tangy flavor that cuts through the richness.
- 2 tablespoons Tahini (optional but recommended): Adds depth, richness, and a subtle nutty flavor, enhancing the creaminess.
- 1/2 teaspoon Salt: Or to taste. Adjust based on the saltiness of your chickpeas and personal preference.
- 1/4 teaspoon Black Pepper: Freshly ground preferred for better flavor.
- Pinch of Red Pepper Flakes (optional): For a subtle hint of warmth.
Instructions
- Prepare the Chickpeas: Place the rinsed and drained chickpeas in the bowl of a food processor.
- Add Creamy Elements: Add the nutritional yeast, water (or aquafaba), lemon juice, tahini (if using), salt, and black pepper to the food processor with the chickpeas.
- Blend Until Smooth: Process the chickpea mixture on high speed for 2-4 minutes, scraping down the sides of the bowl occasionally, until it’s exceptionally smooth and creamy. If the mixture is too thick, add more water or aquafaba, one tablespoon at a time, until you reach your desired consistency. Taste and adjust seasoning (salt, pepper, lemon juice) if needed. Set the creamy chickpea base aside (you can transfer it to a mixing bowl if your food processor bowl is needed for spinach, or if you prefer to mix by hand later).
- Sauté Aromatics and Spinach: Heat the olive oil in a medium skillet or saucepan over medium heat. Add the minced garlic and sauté for about 30-60 seconds until fragrant – be careful not to burn it.
- Wilt the Spinach: Add the roughly chopped fresh spinach to the skillet. Cook, stirring frequently, until the spinach has wilted down completely, which usually takes about 3-5 minutes. If using optional red pepper flakes, stir them in during the last minute of cooking.
- Drain Excess Liquid (Important!): Once the spinach is wilted, remove the skillet from the heat. There might be excess liquid released from the spinach. Tilt the pan over the sink or use a slotted spoon to drain off as much of this liquid as possible. Excess moisture can make the final dip watery.
- Combine: Add the sautéed garlic and spinach mixture to the food processor containing the creamy chickpea base (or transfer the chickpea base back to the food processor if you removed it, or combine in a separate mixing bowl).
- Pulse to Combine: Pulse the mixture 5-10 times, just until the spinach is finely chopped and evenly incorporated into the chickpea base. Be careful not to over-process at this stage; you want flecks of green spinach visible, not a completely uniform green puree (unless preferred). Alternatively, if mixing by hand in a bowl, stir vigorously until well combined.
- Final Taste and Adjustment: Give the dip one final taste. Adjust salt, pepper, or lemon juice if necessary.
- Serve: Transfer the Chickpea and Spinach Dip to a serving bowl. You can serve it immediately while slightly warm from the spinach, or chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. Garnish if desired (see “How to Serve” section).
Nutrition
- Serving Size: one normal portion
- Calories: 200