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Ingredients
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)
Method
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.
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.
Serve immediately, drizzled
with oil and a scattering of extra zaatar, with the crispy pitta and your choice of summer vegetables on the side.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,594kJ/ 380kcals
Fat
14g
Saturated Fat
4.8g
Carbohydrates
47g
Sugars
6.2g
Fibre
8.4g
Protein
13g
Salt
0.8g
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