This is a fabulous Persian style dip that goes great with everything.

Citrus lovers can squeeze a little more lemon over once plated.

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Makes 2 cups

Ingredients

1 can chickpeas, drained, rinsed and patted dry
1 tbsp of za’atar
1/2 tsp turmeric
220g spinach
200g greek yoghurt
1/2 tbsp lemon juice
50ml extra virgin olive oil
1 tbsp of dill, chopped
Salt and pepper, to taste
Pita bread to serve

Method

Preheat oven to 200°C.

Place chickpeas in a bowl with the za’atar, turmeric, pepper, salt and 1 tbsp olive oil. Toss to coat and place on a baking tray. Bake for 15 minutes or until they start to crisp up.

Bring a saucepan of salted water to the boil and blanch the spinach for 30 seconds. Drain and refresh under cold running water. Place it in a clean tea towel and squeeze dry with your hands to remove as much of the liquid as possible.

Finely chop the spinach and place in a bowl with the yoghurt, garlic, and lemon juice. Mix to combine and season with salt and pepper.

Spread the borani on a plate and scatter over the deep-fried chickpeas. Garnish with chopped dill and finish with a generous drizzle of the remaining olive oil around the outside.

Serve with warmed flat breads.