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The Guardian Weekly - 2021-06-11

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Tlayudas with pea hummus and sun-dried tomatoes

Culture

ByB Thomasina Miers

Prep P 10 min Cook C 50 min Serves 6-8 children Ingredients 200g peas, fresh or frozen 200g tinned chickpeas, drained and rinsed 1 small garlic clove, crushed with a little salt Salt and black pepper 3 tbsp olive oil, plus extra to serve 1 tbsp tahini 1 big handful fresh mint, leaves picked, plus extra to serve 2 lemons 4 large wheat tortillas 60g sun-dried tomatoes, roughly chopped 100g mozzarella, grated Parmesan, to serve (optional) Lettuce, to serve Tlayudas (pronounced clah-yoodahs) are Mexican-style pizzas cooked over charcoal grills, and are usually eaten late at night on the streets of Oaxaca. There, the dough is made with corn, but here I make my own simple wheat tortillas or, if I’m in a rush, use ready-made ones from the shops. Toasted in a frying pan, topped with a variety of things and finished off under the grill until the cheese is melted and bubbling, they go down incredibly well. Method Make the hummus first. Bring a small pan of water to a boil, drop in the peas and cook for three minutes, until just tender. Drain and run under cold water for 10-20 seconds, to cool. Tip the peas into a food processor, add the chickpeas, garlic, a teaspoon of salt, olive oil, tahini, mint, the juice of one lemon and a tablespoon of water, and season generously. Blitz until nice and smooth, then check the seasoning, adding lemon if it needs more acidity or a little water for a more spoonable consistency. Heat the grill. Meanwhile, lay a tortilla in a large, ovenproof frying pan and turn the heat to mediumlow so it warms through gently. Spread a quarter of the hummus all over the surface of the tortilla, then scatter over some sun-dried tomatoes and a quarter of the mozzarella on top. Pop the pan under the hot grill and cook until the cheese has melted, but take care that you do not burn the tortilla. Remove from the grill, scatter over a few mint leaves and parmesan (if using), drizzle with a little oil and cut into slices, much like a pizza. Serve with lemon wedges and a bow bowl of crisp lettuce while you repeatwit repeat with the rest of the tortillas and toppings.

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