Fresh Pea Hummus

• 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

1. Preheat oven to 375F.
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.
4. Arrange pitas, oiled sides up, in 1 layer on a large baking sheet.
5. Bake in middle of oven until toasted, 12 to 15 minutes (pitas will not be completely crisp).
6. Stack pitas while still warm and cut each into 6 triangles (24 total).
7. Cool, then transfer to a plate or basket to serve with hummus.
8. Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes.
9. Drain and cool.
10. Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle.
11. Transfer to a food processor.
12. Add cilantro and garlic (to taste) and finely chop.
13. Add peas, tahini, lemon juice, salt, and pepper and puree.

garlic, olive oil, pockets, fresh peas, cumin seeds, fresh cilantro, garlic, tahini, lemon juice, kosher salt, black pepper

Taken from www.epicurious.com/recipes/food/views/fresh-pea-hummus-105006 (may not work)