Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Christine Burns Rudalevige
Recipe by Cooking Light July 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

145 calories; fat 5.2g; saturated fat 0.7g; mono fat 3.3g; poly fat 0.7g; protein 5g; carbohydrates 22g; fiber 5g; iron 2mg; sodium 180mg; calcium 34mg.
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