Chickpea, mint, and parsley spread

1/2 c olive oil + more for drizzling
1 med onion , coarsely chopped
4 small garlic cloves, coarsely chopped
2 c chickpeas, rinsed and drained
1/3 c fresh mint, coarsely chopped
1/4 c flat leaf parsley, coarsely chopped
2 Tbsp + 1 tsp fresh lemon juice
1 1/4 tsp coarse salt
freshly ground pepper
2 to 4 warmed pitas, for serving

Heat 1/4 c oil in a saucepan over medium heat. Add onion, and cook until softened, about 8 min. Add garlic and cook stirring 2 min. Add chickpeas, and cook 3 min. Remove from heat; let cool 15 min.

Add chickpea mixture, mint, parsley, lemon juice, and salt to processor, season with pepper, and puree. With machine running, add remaining 1/4 c oil in a slow, steady stream, mixing until emulsified. Transfer to a serving bowl and drizzle with oil. Serve with pitas.

Spread can be refrigerated in an airtight container up to 3 days