Ingredients

Makes 6 to 8 (hors d’oeuvre) servings

　　

For pita toasts

1 large garlic clove, smashed with flat side of a knife

　　2 tablespoons olive oil

　　4 (6- to 7-inch) pita loaves with pockets (not split)

　　

For hummus

2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)

　　3/4 teaspoon cumin seeds, toasted and cooled

　　1/2 cup fresh cilantro leaves

　　1 to 2 garlic cloves

　　1/4 cup well-stirred tahini (Middle Eastern sesame paste)

　　1/2 tablespoon fresh lemon juice

　　1 teaspoon kosher salt

　　1/4 teaspoon black pepper

　　

Make pita toasts:

Step 1

Preheat oven to 375°F.

　　

Step 2

Combine garlic and oil in a small cup and let stand while oven heats.

　　

Step 3

Brush garlic oil on 1 side of each pita. Arrange pitas, oiled sides up, in 1 layer on a large baking sheet. Bake in middle of oven until toasted, 12 to 15 minutes (pitas will not be completely crisp). Stack pitas while still warm and cut each into 6 triangles (24 total). Cool, then transfer to a plate or basket to serve with hummus.

　　

Make hummus while pitas toast:

Step 4

Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.

　　

Step 5

Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.

　　

Step 6

Add peas, tahini, lemon juice, salt, and pepper and purée.

　　Cooks' note:

　　You can substitute 1 (10-oz) package frozen peas (not thawed) for fresh shelled peas. Cook according to package instructions before puréeing.