Scoop up minty pea hummus with toasted pita triangles, or use it as a spring-y stand-in for pesto with linguini.
Servings: Makes 1 1/2 cups
Ingredients 1 tablespoon olive oil3 small leeks , thoroughly washed and chopped, green parts removed4 cups shelled peas (fresh or frozen)3/4 cup vegetable or chicken broth2 tablespoons tahini2 tablespoons chopped mint1 teaspoon kosher salt , plus more to taste1/2 teaspoon black pepper6 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.