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Chickpea, Mint, and Parsley Spread


Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes chickpea spread on pita.

  • Prep:
  • Total Time:
  • Yield: Makes about 2 cups

Source: Martha Stewart Living, May 2007


  • 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


  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.

Reviews Add a comment

  • 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!!!
  • maryarthars
    5 MAR, 2009
    What's in the big glass?