Walnut, Chick pea, Arugula, Spinach Spread with Mado's.

1 cup chopped walnuts
1 19-oz can chick peas, drained, liquid reserved
4-5 tbsp of the chick pea liquid
1 cup, approx., tightly-packed arugula
1 cup, approx., tightly-packed spinach
3 tbsp olive oil, or less
5 tsp lemon juice
1/2 tsp salt
3 tbsp Mados Hot Sauce (or to taste)
In a food processor with the blade in place, chop the walnuts quite finely. Add in the chick peas, chick pea liquid, arugula, spinach, olive oil, lemon juice, salt and Mados Hot Sauce. Cover and blend until nearly smooth. Scrape down the sides and add additional reserved chick pea liquid if the mixture appears too stiff. Serve on toasted baguette, pita slices or crackers. Makes a nice dip for crudités. Store in refrigerator for up to five days.

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