Ingredients
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2 cups canned chickpeas, rinsed and drained
1 tablespoon plus 1 teaspoon fresh lemon juice
10 ounces spinach, trimmed
Coarse salt
1/2 teaspoon crushed red-pepper flakes
2 teaspoons tahini paste
Preparation
Heat oil in a large stockpot over medium heat. Add garlic. Cook, stirring, until fragrant, about 1 minute. Add chickpeas and 1 tablespoon lemon juice. Cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and the red-pepper flakes. Cover; raise heat to medium-high. Cook, stirring once, until spinach has wilted, about 4 minutes. Uncover; raise heat to high. Cook, stirring, until most of the liquid has evaporated, about 2 minutes. Let cool.
Pulse spinach mixture, tahini paste, remaining teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky.
