Healthy Spinach Dip with Chickpea Flatbread
Do you have the same issue while entertaining and attending parties as I do? Do you feel like there are never any healthy, flavorful options? Parties are a time to indulge a little bit but wouldn’t it be nice to have a dish that wouldn’t add to your food hangover? Then boy do I have a recipe for you! This recipe will change up your entertaining game forever! It is a Spinach Dip with Chickpea Flatbread. This dip is so delicious and healthy. It will please most labeled eaters; vegan, gluten-free, dairy-free, etc. Spinach dip is nothing new but I have yet to come across a spinach dip that wasn’t creamy or trying to imitate being creamy. This dip does neither. It just shines on its own, no dairy (or imitations) needed. It uses raw spinach, white beans, roasted garlic, roasted shallot, and lemon. It is a perfect spring time dip. Light, fresh, and yummy. It is also packed with protein which makes it satisfying and filling too. The chickpea flatbread accompanies the dip perfectly. I added leeks for some extra flavor. It comes out like a flat pancake with great flavor and really holds up to the thick spinach dip.
The most time consuming part of making the dip is roasting the garlic and shallot. It takes about 40 minutes at 400 degrees. You need a whole head of garlic with the stem side cut off to expose the cloves and a large shallot with the skin on and the ends trimmed off. You drizzle a little olive oil on the exposed sides and wrap in foil or parchment paper. You will know when they are done because they will be squishy. If you cant find a large shallot just use two small ones. It is amazing how much flavor they add to the dip. Since they are roasted they blend perfectly into a creamy consistency. Leaving a slightly sweet flavor.
While the garlic and shallot are roasting, make the chickpea flatbread. These are so simple I couldn’t believe it. It is just chickpea flour, water, salt, and minced leeks. I got the recipe from brokeassgourmet.com. Instead of adding cilantro or red pepper flakes I opted for a scant half cup of minced leeks. You mix everything together and pan fry over high heat for a few minutes on each side. The result is a cross between a pancake and flatbread. The perfect accompaniment to the spinach dip along with some other veggies for dipping. If you would like more flatbread than veggies or all flatbread for dipping, I would suggest doubling or tripling the flatbread recipe.
I prefer the flavor of raw spinach opposed to cooked. I know most spinach dips use steamed spinach but I really wanted to keep this dip fresh. So, you (in a food pressor) chop down the spinach. I used baby spinach but you can use whatever spinach you prefer. Then, when the garlic and shallots are cool enough to handle, you add them. Squeeze the head of garlic until the cloves swish out and just peel the shallot and add to food processor. Add the juice one lemon, beans, and salt and pepper to taste. Process until well combined then drizzle in two tablespoons of olive oil. And that is it for the dip! Put in a bowl and refrigerate until ready to eat.
This recipe is s simple to make it is almost fool proof and it gets better. You can make the dip and flatbread a few days ahead of time. Just warm the flatbread in the oven and chop some other veggies to dip and there you go! A healthy appetizer you will be proud to serve!
Spinach Dip with Chickpea Flatbread
Serves 6-10, depending on the amount of appetizers
Prep time: 20 minutes
Cook time: 40 minutes
1 head Garlic, stem side cut to expose cloves
1 large or 2 small Shallots, ends cut
4 oz of Spinach, about 6 handfuls
1 15.5oz can of White beans, rinsed
1 Lemon, juiced
Salt and pepper to taste
2 Tbl Olive oil
Veggies for dipping: Carrots, radishes, celery, etc.
For the Chickpea Flatbread:
1/2 cup Chickpea flour
pinch of Salt
scant 2/3 cup Water
scant 1/2 cup Leeks, minced
Oil for cooking
1.Preheat oven 400 degrees. Drizzle olive oil over the exposed ends of the garlic and shallot. Wrap separately in foil or parchment paper. Bake for 40 minutes or until squishy.
2. While the garlic and shallot are roasting, make the flatbread. Mix the Chickpea flour and salt together. Add half of the water. Slowly add the other half until you have a runny batter. Mix in leeks. Heat a small frying pan over medium-high to high heat. Drizzle very lightly with oil. Make sure not to over do it with the oil. The flatbread will absorb any oil you put in the pan so a light drizzle will do. Or put a small amount of oil in the pan and tilt the pan side to side to coat. Add about 3 tablespoons of batter and fry until golden brown and flip. Repeat until the batter is gone. Makes about 3 small flatbreads. Cut into 6 triangles each.
3. When the garlic and shallot are finished roasting, remove from oven and open the foil to let cool. Meanwhile, in a large food processor, start processing the spinach. Start with half, process until well chopped, then add the other half.
4. Add beans and lemon juice. Squeeze garlic so the cloves squish out into the food processor. Remove the skin from the shallot and add. Season with salt and pepper. Process until well combined.
5. Drizzle olive oil while processing. Spoon into bowl and refrigerate.
You can enjoy this dip right away or prepare ahead of time. I think it is a little better chilled but that is just me. Serve with the flatbread and veggies for your choosing. This healthy Spinach and White Bean Dip is sure to impress your guests. Try it for your next party or potluck. Share this recipe with someone who would love it!
Until next week my friends!