Chicken, Mint and Parsley Spread |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
This is one of Martha Stewart's fantastic recipes - enjoy!! 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 |
2 tablespoons fresh lemon juice |
1 teaspoon fresh lemon juice |
1 1/2 teaspoons coarse salt |
fresh ground pepper |
2 -4 warm pita bread, for serving |
Directions:
1. 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.
2. Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor. Season with pepper and purée. 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.
|
|