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Sweet Pea and Avocado Dip with Baked Pita Chips

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.