Crushed Peas With Smoky Sesame Dressing On Pita

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

• Servings: 2
• 1 1/2 cups peas, fresh and already shelled
• 1/4 cup plain yogurt
• 2 tablespoons tahini (sesame seed paste)
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika, smoked if you have it
• 1/4 teaspoon salt
• 1 scallion, thinly sliced
• toasted pita bread, cut into wedges, for serving

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.