Mint and Pea Hummus with Pita Bread
Created by Rori Trovato

Mint and Pea Hummus with Pita Bread
Scoop up minty pea hummus with toasted pita triangles, or use it as a spring-y stand-in for pesto with linguini.

Ingredients:
Makes 1 1/2 cups

  • 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.