Spinach dip

Spinach and Chickpea Dip

Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Servings: 4

Who doesn’t love a delicious and healthy appetizer that’s ready in a flash? The spinach and chickpea dip is exactly what you need to bring a touch of freshness and flavor to your table. This dip is not only easy to prepare but also packed with nutrients, making it an excellent choice for a quick snack, a gathering with friends, or a light dinner.

The history of this dip intertwines with diverse culinary traditions, where fresh and healthy ingredients were always held in high regard. Spinach, with its green leaves rich in nutrients, perfectly combines with the proteins from chickpeas and beans, creating a mix of textures and flavors that will win you over from the first bite.

Ingredients

- 1 medium bowl of fresh spinach (approximately 200 g)
- 150 g kidney beans (cooked)
- 100 g chickpeas (cooked)
- 1 large onion
- 2 garlic cloves
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 tablespoons olive oil (or sunflower oil, if you prefer)

Necessary utensils

- Frying pan
- Food processor
- Spatula
- Serving bowl

Preparation steps

1. Preparing the ingredients: Start by peeling the onion and garlic. Chop them finely so they sauté evenly and release their delicious flavors.

2. Sautéing the onion and garlic: In a frying pan, add the 2 tablespoons of oil and 3-4 tablespoons of water, then add the chopped onion and garlic. Cook over medium heat for 3-4 minutes, stirring constantly, until the onion becomes translucent and starts to soften.

3. Adding the spinach: Wash the spinach well in several waters to remove any impurities. Add it to the pan with the sautéed onion and garlic. If you notice that the spinach isn’t cooking enough, you can add a little more water. Let it sauté for 5 minutes, until the leaves become tender and reduce in volume.

4. Blending the ingredients: Transfer the spinach, onion, and garlic mixture to the food processor bowl. Add the cooked kidney beans and chickpeas, along with the 4 tablespoons of oil. Blend until you achieve a homogeneous mixture. It doesn’t need to be completely smooth; a slightly chunky texture can add character to the dip.

5. Seasoning: Add the paprika, salt, and pepper to taste. Pulse 2-3 times to ensure all the spices are well integrated into the mixture. Taste and adjust the seasonings if necessary.

6. Serving: Transfer the spinach and chickpea dip to the serving bowl. This dip is wonderful served with slices of toasted bread, warm flatbreads, fresh vegetable sticks, or crackers. A delicious and healthy combination!

Practical tips

- Vegan option: This recipe is already vegan, but if you want to add an extra flavor, you can include some pine nuts or toasted almonds in the mixture.
- Enhancing texture: Add some toasted sesame seeds for extra crunch and nutrients.
- Elegant serving: You can decorate the dip with a few fresh spinach leaves and a drizzle of olive oil on top for a special look.

Nutritional information

This dip is rich in fiber and protein due to the chickpeas and beans, while spinach provides an important supply of vitamins (A, C, K) and minerals. Each serving contains approximately 180 calories, making it an excellent choice for those looking to maintain a healthy lifestyle.

Frequently asked questions

- Can I use frozen spinach? Yes, frozen spinach is an excellent option. Make sure to thaw and drain it well before use.
- How can I store the dip? The dip stores well in the refrigerator in an airtight container for 3-4 days. You can serve it cold or warm it slightly before serving.
- What other recipes can I pair with this dip? This dip pairs wonderfully with grilled dishes, fresh salads, or as part of an appetizer platter. You can also try combining it with a glass of dry white wine or a fresh citrus-based cocktail.

Now that you have all the details, all that’s left is to get cooking! This spinach and chickpea dip will surely become your favorite for any occasion. Enjoy every bite and savor the moment!