Ingredients
400 g canned chickpeas
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
200 g fresh spinach
400 g canned chickpeas (for hummus)
2 tbsp tahini
2 tbsp lemon juice
1-2 tbsp water
Method
Drain and rinse the canned chickpeas.
Preheat your oven to 200 degrees Celsius.
In a bowl, mix chickpeas, olive oil, smoked paprika, garlic powder, and salt. Spread this mixture on a baking tray.
Roast the chickpeas for about 20-30 minutes until crispy.
Blend fresh spinach, 400 g chickpeas, tahini, lemon juice, and water until smooth.
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