This dip was so good! And talk about easy to make?! I had it with bagel chips (along with other appetizers) one night for dinner, then had it the next day with pita chips! It tastes fresh and light, and bonus, it’s vegan!
Artichoke, Chickpea, and Spinach Dip
(Supermarket Vegan, Donna Klein)
makes 6-8 servings
1 (15-ounce) can chickpeas, rinsed and drained
1 cup baby spinach leaves
1 (6-ounce) jar quartered marinated artichoke hearts, drained
1/4 cup extra-virgin olive oil
2 large garlic cloves, finely chopped
1-2 tbsp fresh lemon juice
1/2 tsp salt, or to taste
freshly ground black pepper, to taste
pita chips, pita bread, toasted baguette rounds, bread sticks, or raw veggies to serve
In a food processor fitted with the knife blade, or in a blender, process all the ingredients, except the bread, until smooth and pureed. Transfer to a serving bowl and serve at room temperature, accompanied with the pita bread. Alternatively, cover and refrigerate a minimum of 1 hour or up to 2 days and serve chilled, or return to room temperature.