Food & Cooking Recipes Appetizers Chickpea, Mint, and Parsley Spread 3.8 (16) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Yield: 2 cups Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes chickpea spread on pita. Ingredients ½ cup olive oil, plus more for drizzling 1 medium onion, coarsely chopped 4 small garlic cloves, coarsely chopped 2 cups chickpeas, rinsed and drained ⅓ cup fresh mint, coarsely chopped ¼ cup fresh flat-leaf parsley, coarsely chopped 2 tablespoons plus 1 teaspoon fresh lemon juice 1 ¼ teaspoons coarse salt Freshly ground pepper 2 to 4 warmed pitas, for serving Directions 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. Rate it Print