Yield
Serves 6 (serving size: about 1/4 cup dip and 6 pita wedges)
Photo: Jennifer Causey; Styling: Claire Spollen

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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