- 1 (19-oz) 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: crostini
- Slip skins from chickpeas with your fingers.
- 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.