chickpea, mint & parsley spread

Dip, dip dip! I love dip! any kind, any time, any where, once i start i just can't stop. that's my addictive personality speaking again, but that's what i love about dip. it's never overwhelming. this recipe is what you would get if you did this: hummus+pesto+lemon+creamy+herby+warm bread (that equals heaven if you couldn't figure it out) Ingredients:
1/2 cup olive oil, plus more for drizzling
1 medium onion, coarsely chopped
4 small garlic cloves, coarsely chopped
2 cups chickpeas, rinsed and drained
1/3 cup fresh mint, coarsely chopped
1/4 cup fresh flat-leaf parsley, coarsely chopped
2 tablespoons plus 1 teaspoon fresh lemon juice
1 1/4 teaspoon coarse salt
fresh ground black pepper
warm pitas, bread or crackers

Heat 1/4 cup olive oil in a sauce pan over medium heat. Add the onions and cook until very soft, about 8 minutes. Add the garlic and cook for another 2 minutes. Add the rinsed and drained chickpeas and cook for another 3 minutes. Remove the mixture from the heat and let cool for 15 minutes.

Put the chopped mint and parsley into the bowl of a food processor. Add salt, pepper and lemon. Add the chickpea mixture.

With the machine running, blend all of the ingredients and add the remaining 1/4 cup of olive oil in a slow and steady steam, allowing it to emulsify. Spread can be refrigerated in an airtight container for up to 3 days, or transferred to a serving dish, drizzled with olive oil and served with warm pita or warm spelt tortillas.

courtesy of marthastewartliving