Reviews (2)
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16 Ratings
5 star values:
3
4 star values:
7
3 star values:
5
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
09/04/2011
Yum! This recipe is so flavorful and absolutely delicious. It's my second recent Martha recipe that included mint, and both have been superb. The mint adds a mystery flavor that brings this dish up a level in sophistication. My husband is a vegan, and after scouring my vegan recipe books for an appetizer for a party, I Googled Martha for some ideas. She has more great looking vegan recipes than all my cookbooks combined. Lesson: start with the chef, not the type of food! Delicious!!!
Martha Stewart Member
Rating: Unrated
03/05/2009
What's in the big glass?
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Chickpea, Mint, and Parsley Spread
Recipe Summary
prep: 10 mins
total: 35 mins
Yield: Makes about 2 cups
Ingredients
Ingredient Checklist
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
Gallery
Chickpea, Mint, and Parsley Spread
Recipe Summary
prep: 10 mins
total: 35 mins
Yield: Makes about 2 cups
Gallery
Chickpea, Mint, and Parsley Spread
Chickpea, Mint, and Parsley Spread
Chickpea, Mint, and Parsley Spread
Recipe Summary
prep: 10 mins
total: 35 mins
Yield: Makes about 2 cups
Recipe Summary
prep: 10 mins
total: 35 mins
Yield: Makes about 2 cups
prep: 10 mins
total: 35 mins
prep:
10 mins
total:
35 mins
Yield: Makes about 2 cups
Makes about 2 cups
Ingredients
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 tablespoons plus 1 teaspoon fresh lemon juice
- 1 1/4 teaspoons coarse salt
- Freshly ground pepper
- 2 to 4 warmed pitas, for serving
Directions
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.
Reviews (2)
Add Rating & Review
16 Ratings
5 star values:
3
4 star values:
7
3 star values:
5
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
09/04/2011
Yum! This recipe is so flavorful and absolutely delicious. It's my second recent Martha recipe that included mint, and both have been superb. The mint adds a mystery flavor that brings this dish up a level in sophistication. My husband is a vegan, and after scouring my vegan recipe books for an appetizer for a party, I Googled Martha for some ideas. She has more great looking vegan recipes than all my cookbooks combined. Lesson: start with the chef, not the type of food! Delicious!!!
Martha Stewart Member
Rating: Unrated
03/05/2009
What's in the big glass?
Reviews (2)
Add Rating & Review
16 Ratings
5 star values:
3
4 star values:
7
3 star values:
5
2 star values:
1
1 star values:
0
Add Rating & Review
16 Ratings
5 star values:
3
4 star values:
7
3 star values:
5
2 star values:
1
1 star values:
0
16 Ratings
5 star values:
3
4 star values:
7
3 star values:
5
2 star values:
1
1 star values:
0
16 Ratings
5 star values:
3
4 star values:
7
3 star values:
5
2 star values:
1
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 7
- 3 star values:
- 5
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
09/04/2011
Yum! This recipe is so flavorful and absolutely delicious. It's my second recent Martha recipe that included mint, and both have been superb. The mint adds a mystery flavor that brings this dish up a level in sophistication. My husband is a vegan, and after scouring my vegan recipe books for an appetizer for a party, I Googled Martha for some ideas. She has more great looking vegan recipes than all my cookbooks combined. Lesson: start with the chef, not the type of food! Delicious!!!
Martha Stewart Member
Rating: Unrated
03/05/2009
What's in the big glass?
Martha Stewart Member
Rating: Unrated
09/04/2011
Yum! This recipe is so flavorful and absolutely delicious. It's my second recent Martha recipe that included mint, and both have been superb. The mint adds a mystery flavor that brings this dish up a level in sophistication. My husband is a vegan, and after scouring my vegan recipe books for an appetizer for a party, I Googled Martha for some ideas. She has more great looking vegan recipes than all my cookbooks combined. Lesson: start with the chef, not the type of food! Delicious!!!
Rating: Unrated
Rating: Unrated
03/05/2009
What's in the big glass?
All Reviews for Chickpea, Mint, and Parsley Spread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chickpea, Mint, and Parsley Spread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
