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