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Chickpea, Mint, and Parsley Spread

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    Martha Stewart Living, May 2007
    • Prep Time 10 minutes
    • Total Time 35 minutes
    • Yield Makes about 2 cups
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    Ingredients

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

    Directions

    1. Heat 1/4 cup oil in a saucepan over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool 15 minutes.
    2. 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 cup oil in a slow, steady stream, mixing until emulsified. Transfer to a serving bowl, and drizzle with oil. Serve with pitas.

    Recipe Reviews

    Review This Recipe
    • karinos
      4 Sep, 2011

      Yum! This recipe is so flavorful and absolutely delicious. It's my second recent Martha recipe that included mint, and both have been superb. The mint adds a mystery flavor that brings this dish up a level in sophistication. My husband is a vegan, and after scouring my vegan recipe books for an appetizer for a party, I Googled Martha for some ideas. She has more great looking vegan recipes than all my cookbooks combined. Lesson: start with the chef, not the type of food! Delicious!!!

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    • maryarthars
      5 Mar, 2009

      What's in the big glass?

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