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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pea	1 1/2	cups	shelled	61.74	11.0985	4.1160000000000005	0.294
plain yogurt	1/4	cup		-	-	-	-
tahini	2	tablespoons		171.0	7.857	5.343	14.4
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
water	2	tablespoons		0.0	0.0	0.0	0.0
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
salt	1/4	teaspoon		-	-	-	-
scallion	1		sliced	32.0	7.34	1.83	0.19
pita bread			toasted cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.