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
can of chickpeas, rinsed and drained
scallions, roughly chopped, green and white parts included
salt, to taste
coarsely ground black pepper, to taste
pomegranate, peeled and seeds separated
In This Recipe
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.