While I was in the supermarket this morning, I pondered over which spread to make for lunch. I’d just bought a far bigger bag of spinach than I needed so I thought I’d put that to use. I’d gone past the dairy aisle and didn’t want to go back to get some yoghurt to add to it but I remembered the jar of tahini I’d bought the other day and concocted this delicious dip when I got home.
This recipe doesn’t make a huge amount, as you know how spinach disappears into nothing, but it’s easy enough to double or triple the quantities. 
Spinach, tahini, cumin and garlic spread
2 large handfuls spinach
3 tbsp tahini
1 tbsp olive oil
3 cloves garlic, peeled
1 tsp cumin
salt and pepper
Add everything to a food processor and blitz until it’s the texture you require.
3 comments
This looks yum!
Ooh lovely idea. We always grow masses of chard, but I’ve not thought about blitzing it into a dip before. It’s not as soft as spinach, but it might still work.
I think that’s a great idea! Let me know how it turns out.