Spinach And Lemon Hummus With Baked Pitta Chips

By Food52
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2 large handfuls of baby spinach leaves

400 g tin chickpeas, drained

2 lemons, juice and zest

2 tablespoons tahini

2 large garlic cloves, crushed

100 ml olive oil

1/2 teaspoon salt

4 tablespoon plain greek yogurt

4 pitta breads

2 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon sea salt

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