[RCP] Mary's parsley-chickpea spread

[Robin Garr]

Parsley and chickpea spread

Mary came up with this vegetarian dish for lunch, and I’m writing it down because it’s a definite keeper. We scooped it up with cucumber slices and tortilla chips, but it would also make a great sandwich spread on a pita or toast.

It sort of resembles a fusion of tabouli and hummus or a falafel mix before frying, but it’s lighter and more “spread-y,” and in my opinion it’s better.

It would be easy to modify with additional spices - cumin or paprika would seem like naturals - and it should be interesting to try with other greens, maybe arugula or kale, in place of the parsley.

INGREDIENTS

1 can chickpeas
1 bunch parsley
A few cloves of garlic (raw, roasted or sautéed)
2 tablespoons tahini
1 tablespoon olive oil
1/2 tablespoon lemon juice
Water
Salt
Pepper

PROCEDURE

1. Put chickpeas and parsley in food processor bowl and buzz until they’re just blended; go for a coarse texture, not a smooth puree.

2. Add the garlic, tahini, olive oil and lemon juice and blend to mix, adding a little water if necessary to bring it to the texture you like for a dip or sandwich spread. Season to taste with kosher salt and freshly ground black pepper.

[Jenise]

Nice! And as someone who always eats the garnish, I really approve of the heavy hand with the parsley. It's a delicious and nutrient-dense green food that is egregiously ignored by the average American cook for it's value as a fundamental, not just marginal, ingredient. Hooray for Mary!

I grow Italian flat leaf parsley all year long in my herb garden. I use it in so many dishes, plus I chop it up and put it into our dog’s food. They always have a nice sweet breath. It keeps them from eating grass on their walks, for the necessary chlorophyll, so I don't have to worry about the grasses they eat outside of our yard. Great recipe!

[Robin Garr]

Mary loves parsley and makes herself tabouli all the time, but I think of parsley as a garnish. I don't like its papery texture and I'm not crazy about its taste. But this dish is perfect for me: The parsley is chopped into tiny pieces that aren't papery, and the flavor turns interesting and good when it's mixed in with the chickpeas, garlic and tahini. Like!