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1
Slip skins from chickpeas with your fingers.
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2
Mash the garlic to a paste with kosher salt and pepper using a mortar and pestle (or mince and mash with a large knife) then whisk paste together with lemon juice and oil until well blended.
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3
Toss with chickpeas, then mash with a fork until mixture just holds together.
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4
Let stand at room temperature 1 hour for flavors to develop.
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5
Stir in mint.
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6
Serve with pita wedges.
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7
Cook's Note: Chickpeas can be seasoned and mashed 1 day ahead and chilled, covered.
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8
Bring to room temperature, then stir in mint just before serving.
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9
Preheat oven to 400 degrees F.
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10
In a dry small heavy skillet, toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool.
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11
In an electric coffee/spice grinder, finely grind seeds and salt with paprika and in a bowl stir together with oil.
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12
Split each pita into 2 rounds and brush rough sides with cumin oil.
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13
Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets.
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14
Bake wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 8 minutes total.
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15
Cool pita toasts on racks.
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16
Pita toasts keep 5 days in an airtight container at room temperature.
