Chickpea, Garlic, and Mint Topping

• 1 (19-ounce) can chickpeas, rinsed and drained
• 1 small garlic clove
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons torn fresh mint leaves
• Accompaniment: pita wedges
• 4 teaspoons cumin seeds
• 1 teaspoon coarse salt
• 2 teaspoons paprika
• 1/2 cup olive oil
• 6 (6-inch) pitas with pockets

1. Slip skins from chickpeas with your fingers.
2. Mash the garlic to a paste with kosher salt and pepper using a mortar and pestle (or mince and mash with a large knife) then whisk paste together with lemon juice and oil until well blended.
3. Toss with chickpeas, then mash with a fork until mixture just holds together.
4. Let stand at room temperature 1 hour for flavors to develop.
5. Stir in mint.
6. Serve with pita wedges.
7. Cook's Note: Chickpeas can be seasoned and mashed 1 day ahead and chilled, covered.
8. Bring to room temperature, then stir in mint just before serving.
9. Preheat oven to 400 degrees F.
10. In a dry small heavy skillet, toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool.
11. In an electric coffee/spice grinder, finely grind seeds and salt with paprika and in a bowl stir together with oil.
12. Split each pita into 2 rounds and brush rough sides with cumin oil.
13. Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets.
14. Bake wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 8 minutes total.
15. Cool pita toasts on racks.
16. Pita toasts keep 5 days in an airtight container at room temperature.
17. Yield: 96 pita toasts

chickpeas, garlic, kosher salt, black pepper, lemon juice, extravirgin olive oil, mint leaves, accompaniment, cumin seeds, coarse salt, paprika, olive oil, pitas with pockets

Taken from www.foodnetwork.com/recipes/chickpea-garlic-and-mint-topping-recipe.html (may not work)