Chickpea, Mint, and Parsley Spread

Prep Time:
10 mins
Total Time:
35 mins
2 cups

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


  • 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

  • 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


  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.

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