• 1 tablespoon olive oil
• 3 small leeks , thoroughly washed and chopped, green parts removed
• 4 cups shelled peas (fresh or frozen)
• 3/4 cup vegetable or chicken broth
• 2 tablespoons tahini
• 2 tablespoons chopped mint
• 1 teaspoon kosher salt , plus more to taste
• 1/2 teaspoon black pepper
• 6 pitas , cut into wedges and toasted

In a large sauté pan, heat olive oil over medium-low heat. Add leeks, cover and cook until tender, 5 to 7 minutes. Add peas and cook uncovered 8 minutes (5 minutes if using frozen peas). Add broth and cook 3 more minutes.

Remove from heat, stir in tahini and mint and spoon mixture into the bowl of a food processor. Process until fairly smooth. Add salt and pepper, seasoning with additional salt if desired. Place in a bowl and serve with toasted pita wedges.