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Sweet Pea & Avocado Dip w/ Baked Pita Chips

Source of Recipe

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Sweet Pea & Avocado Dip w/ Baked Pita Chips

Myrecipes.com
Cooking Light - July 2015 - Christine Burns Rudalevige,
Reviews rated this recipe 5 Stars!
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

Preparation:
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.

One serving (see above) equals: 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; Sodium 180 mg