Dip- Fresh Pea Hummus
Source of Recipe
The Best of Gourmet Featuring The Flavors of Paris
List of Ingredients
For pita toasts
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)
For hummus
2 cups shelled fresh peas (2 to 2 1/2 lb in pods)
3/4 teaspoon cumin seeds, toasted
1/2 cup fresh cilantro
1 to 2 garlic cloves
1/2 cup well-storred tahini (Middle Eastern sesame paste)
1/2 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/4 teasoon black pepper
Recipe
Make Pita toasts:
Preheat oven to 375 degrees F.
Combine garlic and oil in a small cup and let stand while oven heats.
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 into 6 triangles (24 total). Cool, then transfer to a plate or basket to serve with hummus.
Make hummus while pitas toast
Cook peas in a saucepan of boiling salted water until just ender, 6 to 10 minutes. Drain and cool.
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.
Add peas, tahini, lemon juice, salt and pepper and puree.
Cooks' note:
You can substitute 1 (10-oz) package frozen peas (not thawed) for fresh shelled peas. Cook according to package instructions before pureeing.
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