Green Pea Hummus with Toasted Pita

Recipe Intro From evakosmasflores

These recipes are from the cookbook First We Eat by Eva Kosmas Flores. They were reprinted with permission from Abrams Publishing. 

Click here to purchase the book!

Makes 1 3/4 cups

1 cup (120g) shelled fresh peas
1 ¼ cups (50g) coarsely chopped fresh cilantro
5 ounces (140g) garbanzo beans, drained and rinsed
3 garlic cloves, crushed
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
¾ teaspoon flake kosher sea salt
¼ teaspoon freshly cracked black pepper
8 good-quality pitas (you want to avoid dry pitas that are crumbly, or those with pockets in them)

In a food processor or blender, combine the peas, cilantro, garbanzo beans, garlic, tahini, lemon juice, oil, salt, and pepper and puree until completely smooth. Drizzle with olive oil, for serving.
Heat a medium skillet over medium heat. Brush the pitas with oil, then toast them in the skillet until the raised areas of the bread are lightly golden, 2 to 3 minutes per side. Serve alongside the hummus for spreading.