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Author Notes: This is a variation from a recipe I got from a friend, clipped from a magazine. The original version quite impractically called for the chickpeas to be left whole, causing the entire topping to roll off the crostini. I changed the recipe to get a consistency something like a pleasantly rustic spread. It is a hit at every winter party! —virgieandhats
Serves 10 at a cocktail party
- 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
- 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.
- 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.)
- 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.
- This recipe was entered in the contest for Your Best Dip
Spick and Span
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