Ingredients
1
can (15 oz) chickpeas (garbanzo beans), drained, liquid reserved
1
cup chopped fresh spinach leaves
2
tablespoons lemon juice
2
tablespoons sesame tahini paste (from 16-oz jar)
2
teaspoons smoked Spanish paprika
1
teaspoon ground cumin
1/2
teaspoon salt
2
tablespoons chopped red bell pepper, if desired
6
oz popcorn snack chips
Preparation
In food processor, place chickpeas, 1/4 cup of the reserved liquid, spinach, lemon juice, tahini paste, paprika, cumin and salt. Cover; process 30 seconds, using quick on-and-off motions; scrape side.
Add additional reserved bean liquid, 1 tablespoon at a time, covering and processing, using quick on-an-off motions, until smooth and desired dipping consistency. Garnish with bell pepper. Serve with popcorn snack chips.
