Ingredients

• 3 tablespoons pine nuts

• 1 (15-ounce) can chickpeas

• 1/2 cup chopped scallions divided

• 1 or 2 cloves garlic, minced

• 2 or 3 tablespoons lemon juice

• 1/2 teaspoon ground cumin

• 1 tablespoon olive oil

• Coarse salt, to taste

• 4 whole-wheat pita breads, cut into 32 wedges

Directions

Place the pine nuts in a small nonstick skillet over medium heat. Toast for 3 to 4 minutes or until lightly brown, stirring frequently to prevent scorching. Remove from heat and cool.

Drain chickpeas through a sieve over a bowl, reserving 1/4 cup liquid. Place chickpeas, 1/4 cup of the scallions, and next 5 ingredients in a food processor and process until the mixture resembles coarse meal. Add reserved bean liquid and process until mixture is a smooth paste. If mixture is too thick, add water and reprocess.

Taste for seasoning and add more salt, if desired. Stir in pine nuts and remaining scallions. Serve at room temperature with pita bread wedges.

Serves 8

Each serving contains approximately 224 calories, 6 g fat, 0.8 g saturated fat, 0 g trans fat, 0 mg cholesterol, and 400 mg sodium, 37 g carbohydrate, 6.5 fiber, 4 g sugar, 8.5 g protein.