3 tbs pine nuts
1 can chickpeas
1/2 c sliced green onions, divided
1-2 garlic cloves, minced
2-3 tbs lemon juice
1/2 tsp cumin
1 tbs olive oil
Coarse salt to taste
4 whole pita breads, cut into 32 wedges
green onion slices (optional)
Toast pine nuts for 3-4 minutes until lightly brown, stirring frequently to avoid scorching. Remove from heat and cool.
Drain the chickpeas, reserving 1/4 c of the liquid. Place chickpeas, 1/4 c green onions, and next five ingredients in a food processor and process until mixture resembles coarse meal. Add the reserved liquid and process into a smooth paste. (Add more liquid if necessary.) Taste for seasoning and add salt if desired. Stir in pine nuts and remaining green onions. Garnish with more green onion if desired. Serve at room temperature with the pita bread wedges.
From Eat, Drink, and Be Healthy
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