Ingredients

• 1 large garlic clove, smashed with flat side of a knife
• 2 tablespoons olive oil
• 4 (6- to 7-inch) pita loaves with pockets (not split)
• 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
• 3/4 teaspoon cumin seeds, toasted and cooled
• 1/2 cup fresh cilantro leaves
• 1 to 2 garlic cloves
• 1/4 cup well-stirred tahini (Middle Eastern sesame paste)
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F.
2. Combine garlic and oil in a small cup and let stand while oven heats.
3. Brush garlic oil on 1 side of each pita. Arrange pitas, oiled sides up, in 1 layer on a large baking sheet. Bake in middle of oven until toasted, 12 to 15 minutes (pitas will not be completely crisp). Stack pitas while still warm and cut each into 6 triangles (24 total). Cool, then transfer to a plate or basket to serve with hummus.
4. Make hummus while pitas toast: Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool. Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop. Add peas, tahini, lemon juice, salt, and pepper and purée.
5. Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
6. Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.
7. Add peas, tahini, lemon juice, salt, and pepper and purée.