Spinach Feta And Dill Hummus With Pine Nuts | Donna Hay
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Keywords
- spinach
- feta
- dill
- hummus
- pine nuts
- dips
Ingredients
- 400g can chickpeas, drained and rinsed
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- 2 cups (50g) baby spinach leaves, blanched and drained
- 1 cup (200g) marinated feta, drained
- ¼ cup (40g) pine nuts, toasted, plus extra, chopped, to serve
- ¼ cup dill sprigs, plus extra, chopped, to serve
- sea salt and cracked black pepper
- extra virgin olive oil and grissini sticks, to serve
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