Crushed Peas With Smoky Sesame Dressing on Pita |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Great as an even healthier alternative to hummus and pita! Fun and colorful to serve as springtime parties. Ingredients:
1 1/2 cups peas, fresh and already shelled |
1/4 cup plain yogurt |
2 tablespoons tahini (sesame seed paste) |
1 tablespoon lemon juice |
2 tablespoons water |
1/4 teaspoon ground cumin |
1/4 teaspoon paprika, smoked if you have it |
1/4 teaspoon salt |
1 scallion, thinly sliced |
toasted pita bread, cut into wedges, for serving |
Directions:
1. Cook peas: Have ready a colander and an ice bath, and bring a medium pot of lightly salted water to a boil. Blanche peas for 30 seconds (if you like them with a real residual snap) to 1 minute (for a slightly more yielding pea) and drain them, then immediately shocking them in the ice water. Drain the peas again and pat them dry on a large towel.
2. Crush peas: Using a potato or egg-masher, muddler or meat pounder (be gentle!), lightly crush the peas. Aim for mixed textures, some left whole, most in halves and a few a little more broken up. Put them in a large bowl.
3. Make dressing: Whisk together tahini, yogurt, lemon juice, water, cumin, paprika and salt. You might be tempted, as I was, to swap the water with olive oil but don’t do it — it makes a horrible curdled mess you will be sad to have to toss.
4. Assemble: Mix peas with about 3 tablespoons of the dressing, to start, then add more to taste. Sprinkle with scallions. Heap pea mixture on toasted pita wedges.
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