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Easy Vegan Chickpea Mint Parsely Spread Recipe

Chickpea, Mint, and Parsley Spread

Chickpea, Mint, and Parsley Spread

From Martha Stewart

Easy Vegan Chickpea Mint Parsely Spread Recipe

Ingredients

  1. 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

Directions

  1. Heat 1/4 cup oil in a saucepan over medium heat. Add onion, and cook until softened, about 8 minutes.
  2. Add garlic, and cook, stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool 15 minutes.
  3. 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 up to 3 days.
  4. Transfer to a serving bowl, and drizzle with oil. Serve with pitas.

Makes 2 cups.

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