Chicken, Mint and Parsley Spread

• 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

1. Heat 1/4 cup oil in a sacepan over medium heat.
2. Add onion, and cook until softened, about 8 minutes.
3. Add garlic, and cook stirring, 2 minutes.
4. Add chickpeas, and cook 3 minutes.
5. Remove from heat; let cool for 15 minutes.
6. Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor.
7. Season with pepper and puree.
8. With machine running, add remaining 1/4 cup oil in a slow steady stream, mixing until emulsified.
9. (Spread can be refrigerated in an airtight container p to 3 days).
10. Transfer to a serving bowl and drizzle with oil.
11. Serve with pitas.

olive oil, onion, garlic, chickpeas, mint, lemon juice, lemon juice, coarse salt, fresh ground pepper

Taken from www.food.com/recipe/chicken-mint-and-parsley-spread-409973 (may not work)