Recipe for green pea hummus with homemade pita chips – The Boston Globe

Serves 6

A bright alternative to chickpea hummus begins with frozen peas, which are worked in a food processor with tahini, plenty of lemon juice, and olive oil. To make your own pita chips, cut triangles, toss with oil, and bake until brown. They go from golden to burnt in a couple of minutes. Aleppo or Urfa pepper is crushed red pepper that is pleasantly spicy. Za’atar is a Middle Eastern mix of thyme, sesame seeds, oregano, and other herbs, available in specialty markets.

CHIPS

1 package (10 ounces) pita bread
¼ cup olive oil
Salt, to taste
1 tablespoon Aleppo or Urfa
pepper (optional)

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1. Set the oven at 375 degrees. Have on hand 2 rimmed baking sheets.

2. Cut or use scissors to snip each pita round into 8 wedges and pull apart the layers into 16 individual triangles per pita.

3. In a large bowl, toss the pita with olive oil, salt, and Aleppo or Urfa
pepper, if using.

4. Spread the triangles in a single layer on the sheets. Bake for 8 minutes (time will vary depending on the thickness of the pita), moving the outside triangles into the center of the sheets halfway through cooking. Watch carefully so they do not burn.

HUMMUS

2 cups frozen peas
1 clove garlic, peeled
2 tablespoons tahini
Grated rind and juice of 1 lemon
1 teaspoon salt
¼ cup olive oil
Extra olive oil (for sprinkling)
1 tablespoon za’atar (optional)

1. In a colander, rinse the peas with warm water for a minute or two to defrost them. Shake the colander well to remove excess moisture. Transfer the peas to a food processor.

2. Add the garlic, tahini, lemon rind and juice, and salt. Pulse until the mixture is blended.

3. With the motor running, add the olive oil a teaspoon at a time, and work until smooth. Taste for seasoning and add more salt, if you like.

4. Transfer the hummus to a bowl and sprinkle with oil and za’atar, if using. Serve with pita chips.

CATHERINE SMART

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