CHICKPEA, MINT, AND PARSLEY SPREAD

CHICKPEA, MINT, AND PARSLEY SPREAD image

Yield 2 cups

Number Of Ingredients 10

1/2 c. olive oil, plus more for drizzling
1 medium onion, coarsely chopped
4 small garlic cloves, coarsely chopped
2 c. chickpeas, rinsed and drained
1/3 c. fresh mint, coarsely chopped
1/4 c. flat-leaf parsley, coarsely chopped
2 T. plus 1 tsp. fresh lemon juice
1 1/4 tsp. coarse salt
freshly ground pepper
2 to 4 warmed pitas, for serving

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.