Chickpea, Mint And Pomegranate Crostini

• 15 ounces can of chickpeas, rinsed and drained
• 1/4 cup mint leaves
• 4 scallions, roughly chopped, green and white parts included
• 3 tablespoons olive oil
• salt, to taste
• coarsely ground black pepper, to taste
• 1 pomegranate, peeled and seeds separated

1. Place half of chickpeas, mint leaves, scallions, olive oil, salt and pepper in food processor. (Reserve a couple of mint leaves for garnish.) Process until chickpeas are roughly chopped.
2. Add remainder of chickpeas for a few more pulses until roughly chopped. (The chickpeas that were in the processor initially will now be a little smoother, binding everything together.)
3. Correct seasonings and stir in pomegranate seeds, reserving a few for garnish. Scoop dip into serving dish and garnish with seeds and reserved mint leaves. Serve with slices of baguette or crispbread.

chickpeas, mint leaves, scallions, olive oil, salt, ground black pepper, pomegranate

Taken from food52.com/recipes/8869-chickpea-mint-and-pomegranate-crostini (may not work)