Servings: Makes 1 1/2 cups
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.
From the May 2006 issue of O, The Oprah Magazine
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