Instructions: Slip skins from chickpeas with your fingers.

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 Spiced Pita Toasts.

This recipe yields 6 servings.

Cooks

Note: 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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