Ingredients
1
(19-oz) can chickpeas, rinsed and drained
1
1/2 tbsp fresh lemon juice
3
tbsp extra-virgin olive oil
3
tbsp torn fresh mint leaves
Directions
1.
Slip skins from chickpeas with your fingers.
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.
4.
Chickpeas can be seasoned and mashed 1 day ahead and chilled, covered. Bring to room temperature, then stir in mint just before serving.
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