Best Chickpea Mint And Parsley Spread Recipes
CHICKPEA, MINT, AND PARSLEY SPREAD
Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes chickpea spread on pita.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- 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.
CHICKPEA, MINT, AND PARSLEY SPREAD
Steps:
- 1. Heat 1/4 c. 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 c. 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.
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