spinach, feta and dill hummus with pine nuts

  • 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
  1. Place the chickpeas, tahini, lemon juice, spinach, feta, pine nuts, dill, salt and pepper in a food processor and process until smooth. 
  2. Place on a serving plate and sprinkle with extra dill, pine nuts and pepper. Drizzle with oil and serve with grissini. Makes 1½ cups.
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