Tag Archives: tapas

Spinach and Feta Dip

20 Aug

I promised that the recipes for the dips and tapas that I served with the Moroccan Chickpea flatbreads were to come: so here is 1 of 4.

Anything containing spinach, feta, or both is generally high on the top of my favorite tastes list.  I love me a good Spanakopita (of course adding puff pastry never hurts, either). I used baby spinach but you can use really any type, and I recommend using a ‘real’ feta, made of sheep’s milk or a mixture of sheep and goat milk, rather than cow’s.

Spinach and Feta Dip


2 large bunches spinach

1/4 – 1/2 cup feta cheese, crumbled

1 cup Greek yogurt or sour cream

1/4 cup chives, chopped

2 cloves garlic, minced

2 teaspoons fresh lemon juice

salt and freshly ground black pepper to taste

Steam spinach in a saucepan in 3/4 cup water on medium-high heat for 1 minute. Drain excess water. Place spinach, yogurt, feta, most of the chives, garlic in a blender or food processor and puree. Add fresh lemon juice, and salt and pepper as desired.  Blend once more, then transfer to a bowl or serving dish. Sprinkle with remaining chives and serve!


Smashed Spiced Chickpeas

10 Mar

I discovered this recipe on one of my “Crap its 9pm and there’s no meat, poultry, seafood, pasta, or soy products in the fridge and there’s no way I’m going to the grocery store but I’m really in the mood to cook right now” nights.  On these nights I generally make a lentil salad and cook up some falafel.  But, this has turned out in some mildly disastrous meals because I will inevitably not let the falafel mix refrigerate and firm up for long enough (a very necessary step), and I end up with a pan of oily falafel mush.

This is a Jamie Oliver recipe that he calls a “bastardized hummus recipe”, which it is, but chunkier, and with a little heat. It seems like it would be faster too, but its really not, because I ended up half-mashing the chickpeas with a potato masher while heating them, which takes a little more time and care than throwing everything in the food processor.  But that’s what makes it so tasty.

Smashed Spiced Chickpeas

Courtesy of Jamie Oliver (The Naked Chef Takes Off)

Serves 6


one 14-oz can of chickpeas or use 6oz dried ones, soaked and cooked until tender

a good pinch of cumin seeds, pounded

1-2 small dried red chillies, crumbled

1 clove of garlic, peeled and pounded to a paste

juice of 1 lemon

salt and freshly ground black pepper

extra-virgin olive oil

SIMPLE. Smash up the chickpeas and mash everything together.  Jamie serves it cold but I gave it a touch of heat. Serve with homemade pitas, thin grilled pizza crusts, or tortillas. Or, if you want to make a sandwich, like me, fold it up with some fresh greens and warm lentil salad.