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Heat a bowl of water to boil, reduce to a simmer and add the fresh peas. Cook for 1-2 minutes until bright green. While cooking, add cold water and a couple ice cubes to a large bowl. Remove peas with a strainer and place into the ice bath. Let Cool
In a blender, add the peas, tahini, dill, lemon juice, olive oil, maple syrup, garlic, cumin, and salt. Blend until smooth. Taste and adjust seasoning, adding more salt if needed. Place in an airtight container in the fridge to thicken.
To make pita chips, heat a skillet with 2 tbsp olive oil over medium heat. Slice your thick pitas into 2" strips then separate each halves. Toast pita for about 2-3 minutes, or until golden. Flip and cook for another 1 minute. Place into a bowl and toss with salt and harissa spice seasoning
To assembly, pipe or spread the green tahini on the chips, then layer an anchovy on top. Garnish with fresh dill, sumac, flaky salt.