Chickpea, Garlic, and Mint ToppingBeatriz Da Costa
Cooks' note:
· Chickpeas can be seasoned and mashed 1 day ahead and chilled, covered. Bring to room temperature, then stir in mint just before serving.
Recipe information
Total Time
1 1/2 hr
Yield
Serves 6 (as part of assorted crostini)
Ingredients
1 (19-oz) can chickpeas, rinsed and drained
1 small garlic clove
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3 tablespoons torn fresh mint leaves
Accompaniment: crostini
Preparation
Step 1
Slip skins from chickpeas with your fingers.
Step 2
Mash garlic to a paste with kosher salt and pepper using a mortar and pestle (or mince and mash with a large knife), then whisk paste together with lemon juice and oil until well blended. Toss with chickpeas, then mash with a fork until mixture just holds together. Let stand at room temperature 1 hour for flavors to develop. Stir in mint.
