Every month I have been trying to incorporate a dip recipe into the mix, so I have the excuse to bake up a bunch of flatbread chips in the oven, each batch flavored a different way. We are great noshers in our household. In fact, I think my better half, before we met, ate most of his meals standing up at the counter with the refrigerator door wide open, for light…when we met we had snacking in common, so we both love and appreciate the versatility (and low carb count) of flatbread chips. Season them, squirt some lime juice on them, bake them. Perfect for healthy snacking.
This simple chickpea spread is perfect to make in a hurry when you have the munchies and need some protein. It’s a dip that works perfectly with the richness of the parmesan cheese baked onto the flatbread chips, and gives a nice Italian flavor to the whole affair, too.
You’re gonna love it!
Amy at Flatout
Rustic Chickpea Spread with Flatbread Parmesan Crisps
- 1/3 cup Parmesan cheese, grated (fresh, not canned)
- 1 can of chickpeas, drained and rinsed
- 1 lemon, juiced
- 1 cup frozen spinach, thawed, squeezed dry
- 1 clove garlic (roasted okay, too)
- 3 tablespoons olive oil
- Salt and freshly ground pepper
Preheat the oven to 375°. Take Flatout flatbreads, as many as needed, and brush with olive oil, then cut into chip shapes, sprinkle on Parmesan cheese, and bake 2-3 minutes at 375°, until crispy. Remove from oven, set aside to cool.
Place the chickpeas, garlic, and lemon juice in the bowl of a food processor fitted with the steel blade. Drizzle in the olive oil and pulse until the chickpeas are coarsely pureed. Add the spinach and continue to process, scraping down the sides of the bowl as necessary, until combined. Season to taste with salt and pepper. Drizzle with good olive oil before serving with the Parmesan flatbread crisps.