If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
These beach eats can't be beat.
Shore-fire recipes for the beach.
Get out of the frame.
Chocolate has a meltdown.
These are nuts to travel with.