Chickpea, Mint & Parsley Spread
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.
Pairs Well With
This recipe is from the Martha Stewart Living magazine, May 2007.