• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1/2 c. olive oil, plus more for drizzling
  • 1 medium onion, coarsely chopped
  • 4 small garlic cloves, coarsely chopped
  • 2 c. chickpeas, rinsed and drained
  • 1/3 c. fresh mint, coarsely chopped
  • 1/4 c. fresh flat-leaf parsley, coarsely chopped
  • 2 tbsp. plus 1 tsp. fresh lemon juice
  • 1 1/4 tsp coarse salt
  • Freshly ground pepper
  • 2-4 warmed pitas, for serving


  • Heat 1/4 c. oil in a saucepan over medium heat.
  • Add onion, and cook until softenend, about 8 minutes.
  • Add garlic and cook, stirring 2 minutes.
  • Add chickpeas and cook 3 minutes.
  • Remove from heat; let cool 15 minutes.
  • Add chickpea mixture, mint, parsley, lemon juice and salt to a food processor, season with pepper, and puree.
  • With machine running, add remaining 1/4 c. oil in a slow, steady stream, mixing until emulsified.
  • Spread can be refrigerated in an airtight container up to 3 days.
  • Transfer to a serving bowl, drizzle with oil. Serve with warm pitas.


This recipe is from the Martha Stewart Living magazine, May 2007.

Categories: Appetizer  Spread 

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