1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup sliced green onions (about 2 green onions)
2 tablespoons lemon juice
1 tablespoon fat-free milk
1 teaspoon olive oil
2 garlic cloves
1 cup chopped tomato (about 1 medium tomato)
3 tablespoons chopped ripe olives
How to Make It
Preheat oven to 450°.
Separate each pita bread round into 2 rounds; cut each round into 6 wedges. Place wedges on a large baking sheet; coat wedges with cooking spray, and sprinkle evenly with salt. Bake at 450° for 5 minutes or until lightly browned.
Meanwhile, position knife blade in food processor bowl; add chickpeas and next 5 ingredients. Process until smooth, stopping once to scrape down sides.
Spread 2 teaspoons bean mixture over each pita wedge; sprinkle wedges evenly with chopped tomato and olives. Serve nachos immediately.