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,
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.