Chickpea, Mint, and Parsley Spread

Based on a Martha Stewart recipe

Ingredients

• 1/4 cup olive oil
• 1 medium onion, chopped
• 2 cups chickpeas (about one can), rinsed and drained
• 1/2 cup fresh mint, coarsely chopped
• 3/4 cup fresh parsley, coarsely chopped
• 2 tbs lemon juice (bottled works fine)
• 1.5 tsp salt
• freshly ground pepper

Cook onion in a saucepan over medium heat until softened, about 8 minutes. Use whatever oil you want for this, as long as its either olive oil or a flavorless oil.
Add chickpeas, cook for 3 minutes.
Remove from heat.

Add chickpea mixture, parsley, mint, lemon juice and salt to food processor, season with pepper, and puree. With machine running, add the 1/4 cup olive oil in a slow steady stream.
This can be refrigerated in an airtight container for up to 3 days.

Thoughts: Oh man. This is delicious. It is the most delicious dip in the world. Make it for friends, neighbors, and strangers. It might have done well with some roasted garlic, but it certainly isn't necessary. Eat it with pita bread. It would probably also be delicious on some sort of sandwich.

Disaster Index: 1/10 - Mmmmm.