Recipe courtesy of Gourmet Magazine

Chickpea, Garlic, and Mint Topping

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  • Level: Easy
  • Total: 11 min
  • Prep: 10 min
  • Inactive: 1 min
  • Yield: 6 servings
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1 (19-ounce) 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: pita wedges

Spiced Pita Toasts:

4 teaspoons cumin seeds

1 teaspoon coarse salt

2 teaspoons paprika

1/2 cup olive oil

6 (6-inch) pitas with pockets


  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. 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. Serve with pita wedges.
  3. Cook's Note: Chickpeas can be seasoned and mashed 1 day ahead and chilled, covered. Bring to room temperature, then stir in mint just before serving.

Spiced Pita Toasts:

  1. Preheat oven to 400 degrees F.
  2. In a dry small heavy skillet, toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder, finely grind seeds and salt with paprika and in a bowl stir together with oil.
  3. Split each pita into 2 rounds and brush rough sides with cumin oil. Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets. 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. Cool pita toasts on racks. Pita toasts keep 5 days in an airtight container at room temperature.
  4. Yield: 96 pita toasts