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Categories:Viewed: 39 - Published at: 3 years ago
Ingredients
- 12 cup olive oil, plus more for drizzling
- 1 medium onion, coarsely chopped
- 4 small garlic cloves, coarsely chopped
- 2 cups chickpeas, rinsed and drained
- 13 cup of fresh mint, coarsely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon juice
- 1 12 teaspoons coarse salt
- fresh ground pepper
- 2 -4 warm pita bread, for serving
Method
- Heat 1/4 cup oil in a sacepan 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 for 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.
- (Spread can be refrigerated in an airtight container p to 3 days).
- Transfer to a serving bowl and drizzle with oil.
- Serve with pitas.
