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Spinach hummus with Turkish toasts

10 minutes (20 minutes)
Serves 8
    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.

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