Crushed Peas With Smoky Sesame Dressing on Pita
- Ready In:
- 11mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 354.88 ml peas, fresh and already shelled
- 59.14 ml plain yogurt
- 29.58 ml tahini (sesame seed paste)
- 14.79 ml lemon juice
- 29.58 ml water
- 1.23 ml ground cumin
- 1.23 ml paprika, smoked if you have it
- 1.23 ml salt
- 1 scallion, thinly sliced
- toasted pita bread, cut into wedges, for serving
directions
- Cook peas: Have ready a colander and an ice bath, and bring a medium pot of lightly salted water to a boil. Blanche peas for 30 seconds (if you like them with a real residual snap) to 1 minute (for a slightly more yielding pea) and drain them, then immediately shocking them in the ice water. Drain the peas again and pat them dry on a large towel.
- Crush peas: Using a potato or egg-masher, muddler or meat pounder (be gentle!), lightly crush the peas. Aim for mixed textures, some left whole, most in halves and a few a little more broken up. Put them in a large bowl.
- Make dressing: Whisk together tahini, yogurt, lemon juice, water, cumin, paprika and salt. You might be tempted, as I was, to swap the water with olive oil but don’t do it — it makes a horrible curdled mess you will be sad to have to toss.
- Assemble: Mix peas with about 3 tablespoons of the dressing, to start, then add more to taste. Sprinkle with scallions. Heap pea mixture on toasted pita wedges.
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