Chickpea Mint And Parsley Spread Recipe

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 

Preparation

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.

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