Chickpea, Mint & Parsley Spread


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Serves | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

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


Directions

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.


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