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Chef's Corner: Recipe Deck -- Smart Recipe


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 salt

Olive 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.


Serves 24

Recipe By: Bibby Gignilliat

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