| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Appetizers, Dips, Low-cal | 12 | Servings |
INGREDIENTS
| 1 | Onion; chopped | |
| 3 | tb | Oil |
| 3 1/2 | c | Water |
| 8 | oz | Green split peas |
| 1/4 | c | Finely chopped green chiles |
| 2 | Garlic cloves; minced | |
| 1 | Lemon; juiced | |
| 2 | Tomatoes; peeled, seeded and chopped | |
| 2 | tb | Chopped fresh cilantro |
| 1/2 | ts | Ground cumin |
| Chinese chili oil | ||
| Salt | ||
| 6 | Pita breads (6-inch) |
INSTRUCTIONS
Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart saucepan until tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30 minutes. Return the pan to the heat and bring to a boil. Cover, reduce heat, and simmer about 20 minutes, or until peas are tender. Cool slightly, drain peas; reserve any liquid. Puree peas in a food processor or blender, adding enough 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 tablespoon oil. Season mixutre to taste with a few drops chili oil and salt. Cover and chill well. Split pita rounds nad cut each half into 6 to 8 wedges. Place on baking sheet and bake at 350 F for 5 to 10 minutes or just until crisp and wedges are light brown. Place the dip in a serving bowl, with the crisp pita bread wedges for dipping. Makes about 3 cups. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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