Flatbread with Chickpea Spread
Add the chickpeas to a colander, and rinse carefully with cold water.
Peel 1 orange thoroughly, being careful to remove the bitter white pith. Remove the whole fruit segments, then cut them in half. Squeeze the remaining orange and the lemon. Puree the chickpeas in a blender with both of the juices.
Coarsely chop the pistachios. Rinse, trim, and slice the scallions. Mix the pistachios, tahini, and scallions into the chickpea puree. Season to taste with salt and pepper.
Cook the flatbread in a 200°C (approximately 400°F) oven for 5 minutes. Cut into pieces, top with the chickpea puree, and serve.