Make a nutritious lunch by spooning this spread into whole-wheat pita halves and layering with tomato slices. Or, for a cocktail hour snack, dab a small amount on cherry tomato halves.

　　

Ingredients

makes 2 cups

　　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

　　

Step 1

Heat the oil in a large stockpot over medium heat. Add the garlic. Cook, stirring, until fragrant, about 1 minute. Add the chickpeas and 1 tablespoon lemon juice. Cook, stirring, 1 minute. Add the spinach, 1/4 teaspoon salt, and the red pepper flakes. Cover; raise heat to medium-high. Cook, stirring once, until the 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.

　　

Step 2

Pulse the spinach mixture, tahini, remaining teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky. The spread can be refrigerated in an airtight container up to 2 days.

　　

Fit to Eat Recipe

Step 3

Per serving (1/2 cup)

　　

Step 4

Calories: 208

　　

Step 5

Fat: 6g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrate: 31g

　　

Step 8

Sodium: 557mg

　　

Step 9

Protein: 9g

　　

Step 10

Fiber: 7g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.