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Spinach hummus with Turkish toasts
- 1/2 x 450g loaf (225g) Turkish bread
- Olive oil spray
- 400g can no added salt chick peas, rinsed and drained
- 2 cups (60g) baby spinach leaves
- 1 clove garlic, crushed
- 2 tablespoons tahini
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 2 tablespoons water, approximately
- Freshly cracked black pepper, to season
- 2 medium celery stalks , cut into sticks
- 2 medium Lebanese cucumber, cut into sticks
- 100g green beans, ends trimmed
- Cut Turkish bread into 16 thin slices and spray with cooking spray.
- Toast slices under a preheated grill or in a heated char-grill pan until lightly browned on both sides.
- Process chick peas, spinach and garlic in a food processor until finely chopped.
- Add tahini, lemon juice, oil and cumin and process until smooth. If consistency is too thick, add water and process again until combined.
- Transfer mixture to a bowl and season with pepper.
- Serve dip with Turkish toasts and vegetable pieces.
Image credit: orphan
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