THE RECIPE DECK
Cumin-Scented Pita Chips:
10 pieces of whole wheat pita bread, 6-8 inches in diameter
1/2 cup extra-virgin olive oil
2 Tablespoons cumin seeds
Kosher salt and pepper
Sweet Pea Hummus:
3 1/2 cups frozen peas, thawed
3 cloves garlic
1 cup fresh ricotta
2 Tablespoons fresh mint leaves
2 teaspoons lemon zest
1 1/2 teaspoons kosher saltOlive oil if needed
Preheat oven to 350ºF.
Make Pita Chips: Using scissors, cut off edges around the circumference of each pita. Split the pita into two round circles. Cut circles in half. Cut each half into 3-4 triangles. Lay triangles inner side up on a baking sheet. Brush/spray each with olive oil, sprinkle with cumin, then generously with salt and pepper. Toast until golden and lightly crisp (about 10 minutes).
Blanch Peas: Bring a medium pot of heavily salted water to a boil; blanch frozen peas in boiling water for 30 seconds, then plunge into an ice bath. Drain well.
Hummus: Place peas, garlic cloves, fresh ricotta, mint, lemon zest and kosher salt in bowl of a food processor and pulse to create a thick, chunky paste. If too dry, add olive oil to achieve desired consistency. Transfer hummus mixture to center of a serving platter and shape into a mound. Nestle pita chips around hummus to make a flower (with hummus being in center and triangles pointing out). Garnish center of hummus with mint sprig. Serve.
Recipe By: Bibby Gignilliat