Whipped Chickpea, Spinach, and Potato Spread for Cr

Name: Whipped Chickpea, Spinach, and Potato Spread for Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet baguette, cut into 1/4-inch thick slices; 3 tablespoons olive oil; ½ teaspoon salt; 1 large garlic clove, peeled; 1 cup dried garbanzo beans, rinsed and picked over; 1 small potato, peeled and quartered (Yukon Gold, Yellow Fin, etc); 4 -5 cups spinach, washed well; 1 small red onion, chopped; zest of one lemon; 12 lemon juice; salt and pepper; ¼ cup extra virgin olive oil; warm water; chives (to garnish) (optional)

Servings: persons

1 sweet baguette, cut into 1/4-inch thick slices
3 tablespoons olive oil
½ teaspoon salt
1 large garlic clove, peeled
1 cup dried garbanzo beans, rinsed and picked over
1 small potato, peeled and quartered (Yukon Gold, Yellow Fin, etc)
4 -5 cups spinach, washed well
1 small red onion, chopped
zest of one lemon
12 lemon juice
salt and pepper
¼ cup extra virgin olive oil
warm water
chives (to garnish) (optional)

1
Prepare beans and potato:.
2
Soak the garbanzos overnight.
3
Drain soaking liquid, and refill with enough water to cover the beans by about an inch.
4
Bring water to a boil, reduce heat, and allow to simmer until beans are tender.
5
Add the potato to the pot (or cook it in another water-filled) until tender, another 10 minutes or so.
6
Drain any extra water at this point and set beans/potato aside.
7
Make crostini:.
8
Preheat oven to 350.
9
In a large bowl toss the baguette slices with the olive oil and salt.
10
Arrange in a single layer on a baking sheet and place in the oven until golden, about 10 minutes.
11
Remove from oven, let cool for a couple minutes and rub each crostini with the clove of garlic - don't go overbboard, raw garlic is strong!
12
Add a splash of olive oil to a hot skillet, and throw in the spinach.
13
It should collapse within 10 or 20 seconds.
14
Immediately remove from heat and salt to taste.
15
Combine the chickpeas, potato, spinach, 1/4 cup red onions, lemon zest and juice, and a few big pinches of salt in a food processor.
16
With the machine running drizzle in the olive oil.
17
Chances are your mixture is on the dry side at this point and you may need to add warm water a few tablespoons at a time until the spread is a rich, creamy consistency.
18
Season carefully, if you under salt the flavor will be flat.
19
If you need more acidity, and a bit more lemon juice.
20
Put a spoonful of the spread on each crostini.
21
Finish with a drizzle of good-quality extra-virgin olive oil, and a sprinkling of the red onions.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 sweet baguette, cut into 1/4-inch thick slices, 3 tablespoons olive oil, ½ teaspoon salt, 1 large garlic clove, peeled, and more.

Yes, Whipped Chickpea, Spinach, and Potato Spread for Crostini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whipped Chickpea, Spinach, and Potato Spread for Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions