Good And Green Chickpea Spread
- 1 15 oz. can chickpeas or garbanzo beans, drained well
- 1 garlic cloves, peeled
- 1/4 cup fresh parsley (or less to taste)
- 3 Tbls fresh mint (or less to taste)
- 3 Tbls fresh lemon juice
- 2 Tbls olive oil
- pinch cayenne
- 1/2 tsp ground cumin
- salt and pepper to taste
- Whole wheat pita bread (4 small)
- Raw cleaned vegetables, such as cucumber rounds, cherry tomatoes, carrot and celery sticks, peppers, etc.
- Place the beans, garlic, and herbs in a food processor, pulse until chopped. Whisk together the lemon juice, olive oil, and seasonings. Turn on the food processor and add the liquid mixture while machine is running until bean misture smooth but not runny. If you need more liquid, taste spread first and add either more lemon or water, adding more seasonings if desired at this stage. To make a sandwich, spread a quarter of the mixture inside a pita pocket, tuck in some lettuce and maybe a slice of tomato and or cucumber. To bake pita for "chips", heat oven to 350 degrees. Cut each pita into four or six pieces, spread on baking sheet and bake 15 minutes. If you want crispier chips, brush each bread with a little olive oil first.
chickpeas, garlic, fresh parsley, fresh mint, lemon juice, olive oil, cayenne, ground cumin, salt, bread, vegetables
Taken from www.epicurious.com/recipes/member/views/good-and-green-chickpea-spread-1226824 (may not work)