Creamy Avocado Chickpea Smash with Spinach & Pine Nuts

Creamy avocado, chickpeas, and tahini blended with sweet caramelized onions and wilted spinach, then finished with crunchy roasted pine nuts and sun-dried tomatoes. A fresh, nutty, and umami-packed spread that's perfect on toasted sourdough.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients Method

Ingredients
  

  • 1 ripe avocado
  • 100 g chickpeas drained
  • 40 g Tahini ca 2½ tbsp
  • 1 little onion cut into strips
  • 30 g baby spinach
  • 1 garlic clove thinly sliced
  • 25 g sun-dried tomatoes finely diced
  • 15 g pine nuts ca. 2 tbsp
  • Juice of 1/2 lemon
  • 2 tbsp extra virgin olive oil
  • ½ tsp ground cumin
  • ½ tsp sweet paprika powder
  • 2 –3 tbsp ice-cold water
  • 1 tsp sugar
  • Salt to taste
  • Black pepper, to taste

Method
 

  1. Toast the Pine Nuts
    Heat a dry skillet over medium heat and toast the pine nuts for 2–3 minutes, until lightly golden and fragrant. Let them cool slightly. Half of the pine nuts will be blended with the other ingredients later, while the remaining half will be folded into the finished spread.
  2. Caramelize the Onions
    Heat 1 tablespoon of olive oil in the same skillet. Add the onion strips and sauté over medium heat until softened.
    Add the sugar and a small pinch of salt and continue cooking until the onions are lightly caramelized and golden brown.
  3. Add the Spinach and Garlic
    Add the spinach and garlic to the onions and cook for about 30–45 seconds, until the spinach has just wilted.
    Transfer the mixture to a plate and let it cool for about 5 minutes.
  4. Blend the Spread
    Add the avocado, chickpeas, tahini, cooled onion-spinach-garlic mixture, half of the pine nuts, lemon juice, remaining olive oil, cumin, paprika, salt, black pepper, and 2 tablespoons of ice-cold water to a food processor or blender.
    Blend until smooth and creamy. If the spread is too thick, gradually add the remaining ice-cold water until you reach your desired consistency.
  5. Add the Finishing Touches
    Gently fold in the remaining pine nuts and finely diced sun-dried tomatoes.
  6. Serve
    Spread generously over toasted sourdough bread and finish with a drizzle of olive oil, freshly cracked black pepper, and a little fresh parsley, if desired.

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