Chickpea, Mint & Parsley Spread
Use our BakeBot Ai Chat for instant answers.
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.
Questions, Comments & Reviews
introducing BakeBot, your ultimate sous chef!
Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
