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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

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