Fava and Sweet Pea Hummus with Cumin-Scented Pita Chips
Source: Parties That Cook.
A light, delicious springtime appetizer from CUESA’s Tantalizing Tapas class, demonstrated at CUESA’s Tantalizing Tapas class in Spring 2009.
Fava and Sweet Pea Hummus
1 pound fresh fava beans, removed from pods (about 1 cup) – can substitute edamame
1 ½ cups English peas (substitute frozen peas, if necessary)
3 cloves garlic
⅓ cup extra-virgin olive oil
⅔ cup fresh ricotta
2 Tablespoons fresh mint leaves
2 teaspoons lemon zest
1 Tablespoon fresh lemon juice
2 teaspoons kosher salt
¼ teaspoon fresh ground pepper
Cumin-Scented Pita Chips
10 pieces of white pita bread, 6-8 inches in diameter
½ cup extra-virgin olive oil
2 Tablespoons cumin
Kosher salt and pepper
- Make Pita Chips: Preheat oven to 350ºF.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 Beans and Peas: Bring a medium pot of heavily salted water to a boil; add fava beans. Do not cover pot. Boil for 2 minutes, then drain and rinse under cold water or plunge into an ice bath. Remove fava beans from ice bath and using your fingers, peel outer skin off beans and discard. Blanch frozen peas in boiling water for 30 seconds then plunge into an ice bath.
- Fava Hummus: Place fava beans, peas, garlic cloves, olive oil, fresh ricotta, mint, lemon zest, lemon juice, kosher salt and pepper in bowl of food processor and pulse to create a thick, chunky paste. If too dry, add more olive oil to achieve desired consistency. Transfer fava 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.