Spinach, lemon & chickpea dip with pitta chips & summer veg
Waitrose and Partners

Spinach, lemon & chickpea dip with pitta chips & summer veg

A seasonal plate of crudités with a zingy spinach dip

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VegetarianSource of fibre2 of your 5 a day
  • Serves4
  • CourseCanape
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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  • 4 Pitta
  • 1 tbsp extra virgin olive oil, plus a little to drizzle
  • 2 tsp Cooks’ Ingredients Herby Zaatar, plus extra to serve
  • 115g pack baby spinach
  • 400g can chickpeas, drained
  • 2 cloves garlic, roughly chopped
  • 150ml tub soured cream
  • 1 unwaxed lemon, finely grated zest, 2 tbsp juice
  • A selection of summer vegetables to serve (eg radishes, baby carrots and ridge cucumber cut into sticks)


  1. Preheat the oven to 180°C, gas mark 4. Open out and tear the pitta into ragged, crisp-sized pieces. Scatter over a large baking tray then brush with the oil, season, and scatter with 2 tsp zaatar. Bake for 10-15 minutes, until golden and crisp.

  2. Put the spinach into a processor or blender with the chickpeas, garlic, soured cream, lemon zest and juice. Blend until smooth, thick and vibrant green. Season generously to taste.

  3. Serve immediately, drizzled with oil and a scattering of extra zaatar, with the crispy pitta and your choice of summer vegetables on the side.


Typical values per serving when made using specific products in recipe


1,594kJ/ 380kcals



Saturated Fat












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