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.
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
1 cup frozen green peas, thawed
3 tablespoons water
1 tablespoon lime juice
1 large ripe peeled avocado
2 tablespoons fresh cilantro leaves
How to Make It
Preheat oven to 350°.
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.
Subbed edemames for peas and added a bit of fresh jalapenos for a kick.Added fresh tomato.Chopped and smashed with a fork and then ate all by myself with !/2 pitas and 1/2 veggiesReally Good Stuff !!!!!