EASY PEASY APPETIZERS & SNACKS – The Fancy Pants Kitchen

Ultimate Burrata Board

Francine — Mon, 26 Aug 2024 17:44:15 +0000

With summer about to leave us, how about this Ultimate Burrata Board to celebrate the end of the season? Ripe cherries, fresh peaches, gorgeous heirloom tomatoes and creamy burrata all combine to make this the easiest and most delightful appetizer I’ve served in a long time!

The beauty is that it is interchangeable with other fruit, meat and herbs. Feel free to use nectarines, melon and plums, salami and jamon, oregano…you get the idea!

Begin by framing the top and the bottom of the board with peach slices and tomato wedges. In between, lay out the burrata. Slice it open and spread it out. The creamy filling will spill out onto the board which makes it easier to scoop onto crackers. Drizzle the burrata with olive oil, salt and freshly ground pepper.

Lay the prosciutto next to the burrata. I like to fold a slice back and forth to create a ribbon. Center cherry halves in the middle of the board.

Sprinkle basil on the cherries and mint leaves on the peaches. Serve with crackers or toasted country bread. Enjoy!

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Lastly, if you make Ultimate Burrata Board, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Ultimate Burrata Board

Makes: 6 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

2 balls burrata cheese
2 ripe peaches, cut into uniform wedges
2 heirloom tomatoes, cut into uniform wedges like the tomatoes
2 cups ripe cherries, pitted and sliced
3 ounces prosciutto
Basil leaves
Mint leaves
Olive Oil
Kosher salt
Freshly ground pepper

Instructions

Place tomatoes at the bottom of the board. Lay peaches at the top of the board.

Place two rows of burrata (1 ball each, which likely means two containers of burrata). Cut the burrata balls on the board so that the delicious creamy inside was still sitting inside some of the mozzarella outer shell. Drizzle burrata with olive oil and sprinkle salt + pepper

Lay out the prosciutto. Pre-cut pieces in half width wise, so it’s easier to serve. In order to make the presentation look pretty, simply place the bottom end of the prosciutto slices and have the rest ripple down to create a subtle ribbon look.

Add basil on top of the tomatoes and mint on top of the peaches. Sprinkle with kosher salt and freshly ground pepper. Serve with crackers or toasted bread.

Parmesan Candied Bacon Crackers

Francine — Wed, 26 Jun 2024 20:35:55 +0000

For the simplest and most crowd-pleasing appetizer, you must try Parmesan Candied Bacon Crackers. With only 5 ingredients, you can prep these ahead of time and pop them in the oven before serving.

The flavor is amazing…combining dark brown sugar, Parmesan cheese and bacon over a buttery Club cracker and sprinkled with a bit of heat…well, all I can say is “delish”!!!

Place a thin slice of parmesan cheese on a Club cracker, then top in with a slice of bacon. Sprinkle brown sugar and red pepper flakes over the bacon and bake for 35-45 minutes.

You can turn the broiler on for a minute or two if you want the bacon a little more caramelized but watch them carefully so they don’t burn!

Serve these warm or at room temperature. They are addictive!!

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Lastly, if you make Parmesan Candied Bacon Crackers, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Parmesan Candied Bacon Crackers

Makes: 44 crackers

Prep Time: 15 minutes

Bake Time: 40 minutes

Total Time: 55 minutes

Ingredients

1 pound thin-sliced bacon
1 & 1/2 sleeves Club crackers (about 44 crackers)
8 ounces Parmesan cheese wedge
1/2 cup dark brown sugar
1 tbsp red pepper flakes

Instructions

Preheat oven to 300°F. Line a baking sheet with foil or parchment paper to catch the drippings from the crackers and place a cooling rack on top the lined baking sheet.

To prep, thinly slice parmesan wedge, trying to match the width and length of the Club crackers. Slice the bacon into fours so they also match the length of the crackers.

To assemble, place one piece of parmesan onto the cracker, top with bacon, followed by the brown sugar, and finally the red pepper flakes. Repeat with remaining crackers.

Place each cracker onto the cooling rack side by side. Bake in the oven for 35-45 minutes, rotating the pan halfway through. Begin checking on them at 30 minutes. Once the bacon is cooked through and the edges of the crackers begin to brown, they are finished.

Serve warm or at room temperature.

Chef’s Note:

Store in the fridge in an air tight container for up to 4 days. To serve from the fridge, simply allow the crackers to return to room temp before serving.

Recipe by Bad Batch Baking

The Best Chex Mix

Francine — Sat, 08 Jun 2024 23:36:12 +0000

This is The Best Chex Mix, hands down! I’ve tried many different recipes, but this one is addictive. You won’t be able to stop!

While there are lots of ways to make this and many ingredients you can add, I like the simplicity of Chex cereal (any one or combination is great), goldfish, mini pretzel twists and honey-roasted mixed nuts. No reason to complicate things, in my opinion!

Bake them with a tangy sauce of butter, Worcestershire, spices and tabasco for a bit of heat.

That’s all there is to it!

Place the cereal, pretzels, crackers and nuts in a large bowl.

Combine all of the sauce ingredients in a separate bowl and then pour over the chex mix.

Toss gently to coat all of the chex mix ingredients.

Bake at a low heat for about an hour, stirring often. Remove from the oven and let cool.

Enjoy the heck out of this delicious snack!

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Lastly, if you make The Best Chex Mix, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

The Best Chex Mix

Makes: 10 servings

Prep Time: 5 minutes

Bake Time: 1 hour

Total Time: 1 hour & 5 minutes

Ingredients

3 cups Chex cereal (any one or a combination)
3 cups cheese crackers of goldfish crackers
3 cups mini pretzel twists
1 cup honey-roasted mixed nuts

For the Sauce:

1/3 cup unsalted butter , melted
3 tbsp Worcestershire sauce
2 tsp seasoned salt (I recommend Lawry’s)
1 & 1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (for spice) or smoked paprika
1 tbsp tabasco or hot pepper sauce, optional

Instructions

Place the cereal, cheese crackers, pretzels and nuts into a large bowl.

Mix together the melted butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder and cayenne.

Slowly drizzle the butter mixture over the cereal, while tossing gently, to coat.

Preheat the oven 250°F. Transfer the Chex Mix onto two baking sheets, spreading it into an even layer. Bake for 1 hour, stirring every 20 minutes. Remove from oven and allow to cool before serving.

Make Ahead Instructions:

Chex mix tastes freshest when served within 2-3 days of making it, but it will last stored in an air-tight container at room temperature for up to 2 weeks.

Freezing Instructions:

Chex mix freezes great! Store in freezer-safe container or bag for up to 3 months. Serve immediately or store in a sealed container for up to 2 weeks.

Other Mix-in’s and Variations:

Substitute your favorite mix-in’s in a ratio of 1:1 for the mix ins in this recipe.

Plain Cheerios
Variety of nuts: choose your favorite- pistachio, cashews, macadamia, etc.
Bagel chips
Popcorn
Cheetos
Corn chips or Bugles
Raisins
Make it spicy: Add 1-2 tablespoons Tabasco or hot pepper sauce to the melted butter mixture.
Make sweet Chex mix- Substitute honey, cinnamon, chocolate or vanilla chex and use mix-ins like honey grahams, craisins, m&m’s, coconut, chocolate chips, marshmallows, or small candies. Drizzle with a sweet syrup or melted chocolate.
Substitute cereal: This recipe uses 9 cups of chex cereal. Substitute any other type of chex cereal to total 9 cups.
For nut Allergy: omit the nuts and use more of the crackers or pretzels.

Charoset

Francine — Wed, 10 Apr 2024 19:07:56 +0000

Charoset is a traditional part of the Passover seder and this recipe is the best! My father, of blessed memory, used to make this every Passover and it was one that we could never get enough of!!

Charoset is meant to symbolize the mortar that was used by the Israelites when they were enslaved in Ancient Egypt.

It is a combination of apples, nuts, spices, honey and red wine. And, boy, is it good! We get to eat it twice during the seder. The first time is with a bite of bitter herb (maror) and the second time we make it into a “hillel” sandwich between two pieces of matzah with a slice of the bitter herb. And then we just eat it because it’s so darn good!

This is a very simple recipe. Begin by peeling, coring and chopping the apples. I like to use Honeycrisp or Granny Smith apples. I like the crunch of these two types. The Honeycrisp will be a little sweeter so if you like a tart apple, try the Granny Smiths.

Once chopped, toss them together with the chopped nuts, ginger, cinnamon, sugar and honey.

Stir in red wine and then cover and place in the refrigerator for at least 6 hours for the flavors to ripen.

Right before serving, stir in another tablespoon of red wine.

This recipe will be a hit for your Passover celebration!

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Lastly, if you make Charoset, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Charoset

Makes: 1 & 1/2 cups

Prep Time: 5 minutes

Chill Time: 6-24 hours

Total Time: 5 minutes & 6 hours minimum

Ingredients

3 medium apples (I like Honey Crisp or Granny Smiths)
1/2 cup chopped walnuts or almonds
1/2 tsp ground ginger
1/2 tsp cinnamon
1 & 1/2 tbsp sugar
2 tbsp honey
3 tbsp red Concord grape wine

Instructions

Peel, core and chop the apples moderately coarse. In a bowl, toss with the chopped nuts. Mix in the ginger, cinnamon, sugar and honey.

Stir in 2 tablespoons red wine and adjust the seasonings. This should ripen in the refrigerator, covered, for at least 6 hours before it is served and is even better if it sits for 24 hours.

Before serving, stir in the remaining 1 tablespoon wine.

Prosciutto-Wrapped Baked Brie Rolls

Francine — Sun, 24 Mar 2024 20:59:56 +0000

Prosciutto-Wrapped Baked Brie Rolls are a lovely appetizer to serve to guests, for game day or for lunch with a simple salad. They are easy, tasty and quick to make! Best of all, they only take a few ingredients! Happy dance!!

Cut a wheel of brie cheese into 16 pieces. Wrap one thin piece of prosciutto around each piece of cheese.

Cut each sheet of puff pastry into 9 squares for a total of 18 (you’ll only need 16, but you’ll get more evenly sized squares if you cut 18).

Spread each square with some fig preserves and then place the prosciutto-wrapped brie on top.

Pull up two corners of pastry around the brie, per the photo above and place on a baking sheet. Repeat with all of the pieces.

Brush with a beaten egg and sprinkle coarse sugar over the top.

Bake for 15-20 minutes or until the pastry is golden brown and the cheese is melted.

Top with honey, thyme and pomegranate seeds, if available.

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Lastly, if you make Prosciutto-Wrapped Baked Brie Rolls, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Prosciutto-Wrapped Baked Brie Rolls

Makes: 8 servings

Prep Time: 15 minutes

Bake Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 wheel (8-12 ounce) Brie cheese, cut into 16 slices
8 slices thin prosciutto, each cut in two long pieces
2 sheets frozen puff pastry, thawed
8 tsp fig preserves
black pepper
1 egg, beaten
coarse sugar, for sprinkling
honey, thyme and pomegranate seed if available, for serving

Instructions

Preheat the oven to 425° F. and line a baking sheet with parchment paper.

Wrap slices of prosciutto around each slice of brie to cover. Cut each pastry sheet into 9 squares (18 squares total) You will only use 16 pieces of pastry. Spread each square with fig preserves, then place the prosciutto-wrapped brie in the center of each squash. Sprinkle with pepper.

Take two corners of the pastry and wrap them up and over the brie to enclose (see above photo). Repeat with the remaining squares and place on the prepared baking sheet.

Brush with beaten egg and sprinkle lightly with sugar. Bake for 15-20 minutes or until the pastry is deep golden brown. Top with honey, thyme, and pomegranate. ENJOY!

Recipe adapted from Half Baked Harvest

Restaurant-Style Salsa

Francine — Mon, 04 Mar 2024 14:32:56 +0000

Restaurant-Style Salsa is an easy recipe that replicates the delicious salsas that you get at your favorite Mexican restaurant. It’s made in the blender or food processor, and simply requires dumping all the ingredients in and pushing “start”. How can you not love that?!

Using a can of whole, peeled tomatoes, place it in a blender or food processor. Combine it with chopped cilantro, diced onion, red wine vinegar, garlic, crushed red pepper flakes, Mexican oregano, smoked paprika, ground cumin and sugar.

It’s important to use Mexican oregano. It has a more pungent flavor than Greek oregano and is especially good in chile-based recipes. If you don’t have it, or can’t find it, substitute marjoram, not Greek oregano.

Refrigerate the salsa up to one week. Serve with tortilla chips and guac!

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Lastly, if you make Restaurant-Style Salsa, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Restaurant-Style Salsa

Makes: 4 cups (8-10 servings)

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

1 (28-ounce) can whole peeled tomatoes, with their juices
1 cup roughly chopped, loosely packed fresh cilantro
1 cup diced white onion, from 1 small white onion
2 tbsp red wine vinegar
2 cloves garlic, roughly chopped
1 tbsp crushed red pepper flakes (use less for mild salsa)
2 tsp kosher salt
1 tsp Mexican oregano (see Chef’s Note)
1 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp sugar

Instructions

In a blender or large food processor fitted with the steel blade, blend all of the ingredients together until the salsa is puréed but still just slightly chunky. Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes or up to 1 week. Serve with tortilla chips.

Chef’s Note:

Mexican oregano is widely available in the spice section of most large supermarkets (it is part of the McCormick Gourmet line). Note that it is not the same as regular oregano. If you can’t find it, marjoram makes a better substitute than regular oregano.

Recipe by Once Upon a Chef

The Best Hot Onion Dip

Francine — Tue, 19 Dec 2023 20:03:37 +0000

If you’re in the mood for an easy and cheesy appetizer, The Best Hot Onion Dip is for you!

Even though this recipe has been around forever, it’s one that should definitely be featured.

With only four ingredients and 45 minutes, this delicious appetizer is ready to serve. The sweet onions provide a deep flavorful dip and the cheesy crisp topping is perfect to schmear on crackers!

This is a 1:1:1 recipe…1 cup mayo, 1 cup grated cheddar cheese and 1 cup chopped sweet onions. Throw in some herbs (I like chopped thyme) for color and flavor and you are done with the ingredients.

I like to use sweet onions as they are…sweet! Ha! You could also use red onions or 1/2 and 1/2 to give the finished dip some color.

Cheddar cheese is the traditional cheese, but Gouda, Havarti, Gruyère and Swiss are all good options.

As for the herbs, thyme, rosemary, basil, oregano or a combination are all options.

Combine all of the ingredients, transfer it to a small oven-safe baking dish or a mini cast-iron skillet and bake for 35-45 minutes or until it’s bubbling and the top is nicely browned.

Remove it from the oven, sprinkle some additional herbs on top and serve it with pita chips, crostini or crackers.

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Lastly, if you make The Best Hot Onion Dip, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

The Best Hot Onion Dip

Makes: 6 servings

Prep Time: 5 minutes

Bake Time: 40 minutes

Total Time: 45 minutes

Ingredients

1 cup chopped sweet onion (1 medium onion)
1 cup mayonnaise
1 cup shredded cheddar cheese
1 tbsp finely chopped fresh herbs

Instructions

Preheat the oven to 350˚F. Spray a small baking dish or 6-inch cast iron pan with non-stick cooking spray. Line a sheet pan with foil for easy cleanup. Set aside.

Combine the onion, mayonnaise, cheese and 2 teaspoons of the fresh herbs in a medium size bowl. Stir well to combine.

Transfer the onion mixture to the prepared pan and set the pan on the foil-lined sheet pan.

Bake for 35-45 minutes until golden and bubbly.

Garnish with the remaining teaspoon of fresh herbs. Serve hot and enjoy!

Smoked Salmon Crostini

Francine — Tue, 19 Sep 2023 23:55:32 +0000

Smoked Salmon Crostini is a lovely appetizer that is simple, delicious, quick to make and gorgeous to look at!

I’m always on the hunt for easy appetizers and this is it! I regularly make Beet-Cured Smoked Salmon and this is a perfect use for it. You don’t need to make you own (but why wouldn’t you? It’s so easy!) as any smoked salmon will work.

Simply top homemade crostini with a cream cheese spread, smoked salmon and toppings and you are ready to serve this wonderful appetizer!

Begin by making the crostini. Slice the baguette into 1/2-inch slices and place them on a baking sheet. Brush the bread with a combination of olive oil, garlic powder, salt & pepper and bake until the crostini are crispy and golden.

For the creamy spread, combine all of the ingredients and mix well.

Prepare all of the toppings. You can use so many different items but I like using what you’d get on a low & cream cheese bagel: cucumber, red onion, diced tomatoes, capers and dill.

Here’s a red onion hack: slice the onion very thin and then soak the onion slices in a bowl with ice water for about 5 minutes. Drain and pat dry. This will eliminate that pungent raw-onion bite and also won’t bother your stomach, if you are sensitive to raw onions.

Once the crostini has cooled, spread a bit of the creamy spread over the crostini, top with smoked salmon and the rest of your toppings.

The crostini can be prepared a few hours ahead and stored covered in the refrigerator. Remove and serve!

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Lastly, if you make Smoked Salmon Crostini, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Smoked Salmon Crostini

Makes: 10 servings

Prep Time: 20 minutes

Bake Time: 10 minutes

Total Time: 30 minutes

Ingredients

Crostini:

1 baguette
1/4 cup olive oil
1/4 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp ground black pepper

Creamy Spread:

4 ounces cream cheese, room temperature
1 tbsp heavy whipping cream
2 tsp mayonnaise
1/2 tsp garlic powder
1/2 tsp fresh dill, chopped
1/8 tsp salt
1/8 tsp ground black pepper

Assembly:

12 ounces smoked salmon
desired toppings (sliced cucumbers, red onions, capers, parsley)

Instructions

Crostini:

Preheat oven to 400°F. Slice the baguette into 1/2-inch thick slices. Add the crostini slices onto a baking sheet.

In a bowl, combine the oil, salt, pepper, and garlic powder. With a pastry brush, brush the bread slices with the oil mixture.

Bake for about 6-8 minutes or until the bread is crispy and golden. Set aside to cool.

Creamy Spread:

In a bowl, combine all the ingredients for the creamy spread and set aside.

Prepare all the desired toppings and set aside.

Assembly:

Once the crostini is cooled, spread the creamy spread on the bread pieces, top with a piece of smoked salmon and top with desired toppings. Repeat with the remaining crostini pieces. Serve and enjoy!

Loaded Guacamole

Francine — Mon, 17 Jul 2023 23:58:27 +0000

Good old fashioned guacamole is a favorite dip for most people but Loaded Guacamole? Now we’re talking!!! Take a traditional avocado and jalapeño guacamole and top it with crumbled smoky bacon, roasted jalapeños, toasted pepitas, sun-dried tomatoes and salty Cotija cheese. Can you say “yes, please”??

I realize that guac on its own is on everyone’s list for easy, quick and delicious dips so try to add some toppings and you will be surprised at how people will love this! You could even be creative and add other toppings such as roasted corn, pomegranate seeds and even roasted chicken for a more substantial offering. Whatever you top it with, I promise that it won’t disappoint!

Start by mashing up ripe avocados with a fork. Add lemon and lime juice, chopped red onions, chives, salt & pepper. Combine it all together until half of it is nice and smooth. I like to keep half chunky for some texture.

Transfer it to a serving bowl (I mix it in its own bowl and then transfer to the serving bowl as it can get messy but you could do it all in one bowl) and sprinkle all of the toppings over. Serve it with tortilla chips.

If you are serving it a little later from the time you made it, drizzle a bit of lemon juice over the top and press plastic wrap onto the surface to keep it from turning brown.

Happy chowing!

Share Your Thoughts...

Lastly, if you make Loaded Guacamole, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Loaded Guacamole

Makes: 6 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

4 ripe Hass avocados
1/3 cup finely chopped red onion
3 tbsp freshly chopped chives
1/2 lemon, juiced
1/2 lime, juiced
2 tsp finely chopped jalapeño
Kosher salt and freshly cracked black pepper to taste

Toppings:

2-3 strips of cooked bacon, crumbled
1 jalapeño, roasted and chopped
2 tbsp pepitas, toasted
2 sun-dried tomatoes, finely chopped
2 tbsp Cotija cheese, crumbled

Instructions

Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.

Add the lemon juice, lime juice, red onion, chives, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.

Top with all the toppings and serve immediately with tortilla chips

Recipe from What’s Gaby Cooking

Spinach Hummus

Francine — Tue, 04 Jul 2023 14:40:15 +0000

Spinach hummus is a delicious way to enjoy a traditional hummus with the added benefit of green spinach. It’s healthy, tasty and gorgeous to look at!

It’s also incredibly simple to make! For your next gathering, try serving up this beautiful Spinach Hummus…it’s also a wonderful base for Spinach Hummus Wraps!

This recipe comes together in the food processor. Just add all of the ingredients, except the spinach, to the processor and give it a whirl until it’s well blended. Add the spinach and pulse it until it combines with the hummus.

There you have it! A beautiful spinach hummus that is healthy and mouth-watering!

Share Your Thoughts...

Lastly, if you make Spinach Hummus, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Spinach Hummus

Makes: 1 & 1/2 cups

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

1 (15-ounce) can chickpeas, drained and rinsed
1/4 cup vegetable broth (or water)
3 tbsp fresh lemon juice
2 tbsp tahini
1 garlic clove
1/2 tsp sea salt
1/4 cup fresh parsley
1/8 tsp cumin
1/8 tsp smoked paprika
Freshly ground black pepper, to taste
1 & 1/2 cups packed fresh spinach

Instructions

In a food processor, combine the chickpeas, vegetable broth, lemon juice, tahini, garlic, salt, parsley, cumin, paprika, and black pepper and blend well. Add the spinach and blend again. Chill until ready to use.

Recipe from Love & Lemons