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Ingredientes
- 1 x Onion, minced
- 3 Tbsp. Oil
- 3 1/2 c. Water
- 8 ounce Green split peas
- 1/4 c. Finely minced green chiles
- 2 x Garlic cloves, chopped
- 1 x Lemon, juiced
- 2 x Tomatoes, peeled, seeded and minced
- 2 Tbsp. Minced fresh cilantro
- 1/2 tsp Grnd cumin Chinese chili oil Salt
- 6 x Pita breads (6-inch)
Direcciones
- Saute/fry the onion in 2 Tbsp. of the oil in a 1-1/2 to 2 qt saucepan till tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 min, remove from heat, cover, and let stand 30 min.
- Return the pan to the heat and bring to a boil. Cover, reduce heat, and simmer about 20 min, or possibly till peas are tender. Cold slightly, drain peas; reserve any liquid. Puree peas in a food processor or possibly blender, adding sufficient reserved liquid to reach desired consistency. Place the pureed peas in a bowl and stir in the chiles, garlic, lemon juice, tomatoes, cilantro, cumin, and remaining 1 Tbsp. oil. Season mixutre to taste with a few drops chili oil and salt. Cover and refrigeratewell. Split pita rounds nad cut each half into 6 to 8 wedges. Place on baking sheet and bake at 350 F for 5 - 10 min or possibly just till crisp and wedges are light brown. Place the dip in a serving bowl, with the crisp pita bread wedges for dipping.
- Makesabout 3 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 12 servings | |
| Calories 102 | |
| Calories from Fat 32 | 31% |
| Total Fat 3.69g | 5% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 231mg | 7% |
| Total Carbs 13.2g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 2.18g | 1% |
| Protein 4.92g | 8% |
