Mint & Pea Hummus with Pita Bread
Mint & Pea Hummus with Pita Bread, from the Oprah Magazine Cookbook
Chef: Rori Trovato
Makes 1 1/2 cups.
1 TBL olive oil
3 small leeks, thoroughly washed and chopped, green parts removed
4 cups shelled peas (fresh or frozen)
3/4 cup vegetable broth
2 TBL tahini
2 TBL chopped mint
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
6 pitas, cut into wedges and toasted
In a large saute pan, heat olive oil over med-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 if desired. Place in a bowl and serve with toasted pita wedges.
When I create a recipe, I look at the primary ingredient and try to think outside the box, but I also think about how I would eat that particular food. I put the two together and decide how I might get someone else to try it. – Chef Rori Trovato
I am a huge fan of miss Oprah Winfrey and was delighted to find the Oprah Magazine Cookbook at the library this summer. Filled with delicious recipes and mouthwatering pictures of food that I trust would top the list of Oprah’s Favorite Things, I couldn’t resist trying a few. The Mint & Pea Hummus caught my eye immediately. I wanted to use fresh peas but it was a bit too early in the summer for fresh garden peas. I opted for frozen, and was not dissapointed. The color was wonderful, a vibrant summery green that reinstated the freshenss. Traditionally hummus is served at room teperature however this was great cold. We served the hummus with grilled pita bread. Yumm!!