Spinach-Chickpea Spread

Serves 4

1T EVOO
2 garlic cloves, minced
1 can (15 oz) chickpeas
1T + 1t lemon juice
10 oz spinach
salt
1/2 t crushed red pepper flakes
2 t tahini
2 whole wheat 6-inch pitas, halved
1 tomato, sliced

Heat oil in a large saucepan over medium heat.  Cook garlic for 1 minute.  Add the beans and lemon juice and cook for 1 minute.  Add spinach, crushed red pepper.

Cover and heat to med-high.  Cook for 4 minutes until the spinach is wilted.

Uncover and heat to high.  Cook until lemon juice is evaporated (if not already), about 2 minutes.  Cool.

Pulse the mixture with tahini, 1 t lemon juice, 1/4 t salt - until chunky.

Refrigerate up to 2 days.  When ready to serve, fill pitas with the spread and sliced tomatoes.

Easy, delicious, and fresh for the summer!