Joy the Baker

Chickpea, Mint, and Parsley Spread

January 4, 2010

Chickpea, Mint, and Parsley Spread

The kitchen.  It’s where I do a majority of my… standing.

Standing and staring.

Standing and staring and spreading cream cheese onto Wheat Thins.

Standing and staring and eating cream cheese and Wheat Thins until I come up with a recipe and post idea.

If you were a fly on my kitchen wall… well, I wouldn’t like that very much… but you would probably think that a) I have very few brain cells firing with all of the standing and staring I do and b) I have an unhealthy relationship with cream cheese.

You might be right about the brain cells…  I won’t argue that the standing and staring is a strange process.  But the cream cheese?  Yea… I’ll admit I have a bit of a problem with cream cheese and crackers.  I’m trying to break the habit with chick peas and olive oil and mint and parsley.  I think it’s working.  I really think it’s working.

Chickpea, Mint, and Parsley Spread

Chickpea, Mint, and Parsley Spread

Delicious.  Delicious.  Crazy delicious.   This spread is hummus meets pesto meets lemon meets delicious.

Ooh… and it’s totally healthy too. Dang!

This spread  is creamy without the cream, a little tart, a little herby and all sorts of satisfying.  On warm spelt tortillas… it’s my new favorite thing.  For serious.

Chickpea, Mint, and Parsley Spread

Chickpea, Mint, and Parsley Spread

Martha Stewart Living, May 2007

Print this Recipe!

1/2 cup olive oil, plus more for drizzling

1 medium onion, coarsely chopped

4 small garlic cloves, coarsely chopped

2 cups chickpeas, rinsed and drained

1/3 cup fresh mint, coarsely chopped

1/4 cup fresh flat-leaf parsley, coarsely chopped

2 tablespoons plus 1 teaspoon fresh lemon juice

1 1/4 teaspoon coarse salt

fresh ground black pepper

warm pitas, bread or crackers

Heat 1/4 cup olive oil in a sauce pan over medium heat.  Add the onions and cook until very soft, about 8 minutes.  Add the garlic and cook for another 2 minutes.  Add the rinsed and drained chickpeas and cook for another 3 minutes.  Remove the mixture from the heat and let cool for 15 minutes.

Put the chopped mint and parsley into the bowl of a food processor.  Add salt, pepper and lemon.  Add the chickpea mixture.  I have a smaller food processor and did this in two batches, dividing all of the ingredients in half and blending it twice.

With the machine running, blend all of the ingredients and add the remaining 1/4 cup of olive oil in a slow and steady steam, allowing it to emulsify.  Spread can be refrigerated in an airtight container for up to 3 days, or transferred to a serving dish, drizzled with olive oil and served with warm pita or warm spelt tortillas (pictured).

58 Comments Add A Comment

  • Oh Joy! I do the EXACT same thing! Stand and stand and stare in my kitchen while eating wheat thins spread with cream cheese. There is no telling how much I mindlessly eat because I think cream cheese has a trance-like effect on me.

  • I once bought a can of chick peas. I even took it with me when I moved to a new home. Had every intention of using it, but eventually even the can looked like it wasn’t fit for opening…had to throw it out. Now I’m realizing I want to make this and haven’t a can of chick peas!

    Irony…bites me in the butt again.

    Thanx for your blog…it’s my favorite by far.
    Luv and Peaz!

  • Ha, Joy! You crack me up with your writing style. I feel like we’ve been friends for years. Keep it up Girl, you always make me laugh in my crazy hectic overwhelming lack of sleep life (new bub is not very kind, still waking all hours of the night to feed!!!) :) *hugs* from FRIGID Cleveland.

  • Oh yes!! I also have an unhealthy relationship with cream cheese — but it is oh so good!! Forget drugs, just give me cheese!! Cream cheese is one of my four food groups – which consists of cheese, mac & cheese, cream cheese & chocolate.

  • Oh man, that sounds good! Mint, garlic, parsley and chickpeas? Sign me up!

  • That looks awesome! And I just happen to have some mint in the frig and parsley in the freezer. Thanks for posting!

  • I love mixing parsley and mint – they go so, so well together. This looks great! I might add a few dashes of red pepper flakes for an extra kick!

  • Believe it or not, my 17 month old daughter LOVES spreads. I will have to try this with her.

  • This is so unique! Would have never thought of this.

  • One word… Ok two… Errr YUM!! That looks awesome I’m so going to try it out at home this week. Thanks Joy :)

  • LOVE it!!! Perfect for our long summer evenings at the moment.

    Cheers Joy, Happy New Year!

    xx Em (an avid Aussie follower)

  • Looks yummy, and with a little yoghurt added?

  • This sounds like another good recipe to try for a Super Bowl party. I’ve been acquiring them online for the last couple of weeks.

  • Creamy without the cream? How interesting.

  • I love spreads, and dips, and anything appetizer-y. I have to be careful to limit myself to only eating them at parties…but I might have to make an exception to try this out!

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