Chickpea Dip With Grilled Pita Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 large Vidalia onion -- diced
1/2 cup olive oil -- divided
1 cup dried chickpeas -- soaked overnight, rinsed and drained
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon freshly milled pepper
1 teaspoon salt
1 1/2 cup vegetable or chicken stock
2 cloves garlic -- chopped
1 lemon -- juice and zest of (strands)
6 pita bread rounds
3 tablespoons minced fresh mint

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Directions:

Saute onion in half the olive oil in a large saucepan over medium heat until golden, about 10 minutes. Add chickpeas, oregano, bay leaf, pepper, salt and stock. Bring to a boil. Lower the heat and simmer until chickpeas are tender and the stock has been absorbed, about 1 hour. Discard the bay leaf.

Put mixture into a food processor along with garlic, lemon juice and remaining olive oil. Pulse until well combined but still coarse. Place on a plate.

Preheat the grill or broiler. Grill or broil the pita breads until warm, about 1 minute per side. Cut into triangles and arrange them around the dip.

Serve the chickpea dip topped with lemon zest and fresh mint.

This recipe from CDKitchen for Chickpea Dip With Grilled Pita serves/makes 8

Recipe ID: 74941

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