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

Name: Spinach, lemon & chickpea dip with pitta chips & summer veg
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 Pitta; 1 tbsp extra virgin olive oil, plus a little to drizzle; 2 tsp Cooks’ Ingredients Herby Zaatar, plus extra to serve; 115 g pack baby spinach; 400 g can chickpeas, drained; 2 cloves garlic, roughly chopped; 150 ml 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)

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)

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.

Typical values per serving when made using specific products in recipe