Sweet Pea and Avocado Dip with Baked Pita Chips

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Sweet Pea and Avocado Dip with Baked Pita ChipsRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Incorporating green peas into this tasty summer snack not only reduces the amount of fat but also adds sweetness and further brightens the green color.

Serves 6 (serving size: about 1/4 cup dip and 6 pita wedges)


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1 1/2 teaspoons ground cumin
1 teaspoon ancho chile powder
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
3 (6-inch) whole-grain pitas
Cooking spray
1 cup frozen green peas, thawed
3 tablespoons water
1 tablespoon lime juice
1 large ripe peeled avocado
2 tablespoons fresh cilantro leaves


1. Preheat oven to 350°.

2. Combine cumin, chile powder, salt, and red pepper in a bowl. Split each pita in half to make 6 rounds. Cut each pita round into 6 wedges. Spread wedges in single layers on 2 large baking sheets. Lightly coat pita with cooking spray; sprinkle evenly with half of cumin mixture. Bake at 350° for 6 minutes or until crisp. Cool completely on pans.

3. Combine peas, 3 tablespoons water, lime juice, and remaining cumin mixture in the bowl of a food processor; process until smooth. Add avocado; pulse until combined. Top with cilantro.

Created date

May 2015

Nutritional Information

Calories 145
Fat 5.2 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.7 g
Protein 5 g
Carbohydrate 22 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 180 mg
Calcium 34 mg