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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (2)

16 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
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!!!
Rating: Unrated
What's in the big glass?