Prep Time
10 min
Cook Time
3 min
Yields
8 servings
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ingredients
1
can chickpeas, drained and rinsed
1
small clove garlic (optional)
1
cup packed fresh baby spinach
1
cup shredded old Canadian Cheddar or Canadian Havarti cheese
3
Tbsp freshly squeezed lemon juice
¼
tsp pepper or hot pepper sauce
¼
cup to ½ cup water (approx.)
Baby carrots, carrot sticks or other raw vegetables pieces
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directions
Step 1
In a food processor fitted with a metal blade, combine chickpeas, garlic (if using) and spinach. Pulse until chickpeas and spinach are finely chopped, scraping sides of bowl if necessary.
Step 2
Add cheese, lemon juice and pepper and pulse until evenly combined. Gradually add enough of the water to thin the dip to desired consistency.
Step 3
Transfer to a serving bowl. Serve with carrots for dipping.
Step 4
For a warm dip, transfer to a small baking dish. Bake in preheated 350 °F (180 °C) oven or toaster oven for about 20 minutes or until warmed through.
Step 5
To microwave, transfer to a microwave-safe bowl and microwave on Medium (50 %) power for 2 to 3 minutes, stirring once, or until warmed through.
Step 6
Serve with carrots for dipping.