Chickpea, Mint & Parsley Spread

By draingal

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 tablespoon plus 1 teaspoon fresh lemon juice
• 1 &1/4 teaspoons coarse salt
• freshly ground pepper
• 2 to 4 warmed pitas, for serving

Details

Servings 2
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

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 1/4 cup oil in a slow steady stream, mixing until emulsified. (Spread can be refrigerated in an airtight container up to 3 days.) Transfer to a serving bowl, and drizzle with oil. Serve with pitas.