Chickpea, Garlic, And Mint Topping
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
79
Spice
50
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 small
Garlic (clove)3 tsp
Kosher Salt1 tsp
Black Pepper1.5 tbsps
Lemon Juice (fresh)3 tbsps
Extra-Virgin Olive Oil4 tsps
Cumin Seed1 tsp
Coarse Salt2 tsps
Paprika1 cup
Olive OilDirections:
1
Slip skins from chickpeas with your fingers
2
Mash the 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
3
Toss with chickpeas, then mash with a fork until mixture just holds together
4
Let stand at room temperature 1 hour for flavors to develop
5
Stir in mint
6
Serve with pita wedges
7
Cook's Note: Chickpeas can be seasoned and mashed 1 day ahead and chilled, covered
8
Bring to room temperature, then stir in mint just before serving
9
Preheat oven to 400 degrees F
10
In a dry small heavy skillet, toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool
11
In an electric coffee/spice grinder, finely grind seeds and salt with paprika and in a bowl stir together with oil
12
Split each pita into 2 rounds and brush rough sides with cumin oil
13
Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets
14
Bake wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 8 minutes total
15
Cool pita toasts on racks
16
Pita toasts keep 5 days in an airtight container at room temperature
17
Yield: 96 pita toasts