Courtesy of PureZing

INGREDIENTS:

1 Tbsp. olive oil
3 small leeks, thoroughly washed and chopped, green parts removed
4 cups shelled peas (fresh or frozen)
3/4-cup vegetable or chicken broth
2 Tbsp. Tahini (sesame seed paste)
2 Tbsp. chopped mint
1 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper
6 pitas, cut into wedges and toasted

DIRECTIONS:

In a large sauté pan, heat olive oil over medium-low heat. Add leeks, cover and cook until tender, 5 to 7 minutes. Add peas and cook uncovered 8 minutes (5 minutes if using frozen peas). Add broth and cook 3 more minutes.

Remove from heat, stir in Tahini and mint and spoon mixture into the bowl of a food processor. Process until fairly smooth. Add salt and pepper, seasoning with additional salt if desired. Place in a bowl. Make an indention with your finger or spoon and pour some olive oil into the indentions. Serve with toasted pita wedges.