Scallion and Roasted Pine Nut Hummus


  • 3 tablespoons pine nuts

  • 1 15-ounce can chickpeas

  • 1/2 cup scallions, sliced and divided

  • 1 or 2 cloves garlic, minced

  • 2 or 3 tablespoons lemon juice

  • 1/2 teaspoon cumin

  • 1 tablespoon olive oil

  • Coarse salt to taste

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


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 scallions, and next 5 ingredients in a food processor and process until the mixture resembles coarse meal. Add reserved 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 green onions. Serve at room temperature with pita bread wedges.

Serves 8

Each serving contains approximately 284 calories, 11.2 g fat (35% calories from fat), 0 mg cholesterol, and 324 mg sodium.

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