Chickpea, Mint and Pomegranate Crostini

By virgieandhats
January 15, 2011
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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
  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.

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