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Gourmet
May 2001

Fresh Pea Hummus

Recipe information

  • Yield

    Makes 6 to 8 (hors d’oeuvre) servings

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 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

Need to make a substitution?

Preparation

  1. Make pita toasts:

    Step 1

    Preheat oven to 375°F.

    Step 2

    Combine garlic and oil in a small cup and let stand while oven heats.

    Step 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.

  2. Make hummus while pitas toast:

    Step 4

    Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.

    Step 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.

    Step 6

    Add peas, tahini, lemon juice, salt, and pepper and purée.

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