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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 large garlic clove, smashed with flat side of a knife |
2 tablespoons olive oil |
4 (6- to 7-inch) pita loaves with pockets (not split) |
2 cups shelled fresh peas (2 to 2 1/2 pounds in pods) |
3/4 teaspoon cumin seeds, toasted and cooled |
1/2 cup fresh cilantro leaves |
1 to 2 garlic cloves |
1/4 cup well-stirred tahini (middle eastern sesame paste) |
1/2 tablespoon fresh lemon juice |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
Directions:
1. Make pita toasts: Preheat oven to 375°F.
2. Combine garlic and oil in a small cup and let stand while oven heats.
3. Brush garlic oil on 1 side of each pita. Arrange pitas, oiled sides up, in 1 layer on a large baking sheet. Bake in middle of oven until toasted, 12 to 15 minutes (pitas will not be completely crisp). Stack pitas while still warm and cut each into 6 triangles (24 total). Cool, then transfer to a plate or basket to serve with hummus.
4. Make hummus while pitas toast: Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
5. Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.
6. Add peas, tahini, lemon juice, salt, and pepper and purée.
7. Cooks' note: You can substitute 1 (10-oz) package frozen peas (not thawed) for fresh shelled peas. Cook according to package instructions before puréeing.
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