| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dip | 5 | Servings | ||
INGREDIENTS
| 1/4 | c | Onion, chopped 50 ml |
| 1 | t | Garlic, minced 5 ml |
| 2 | t | Chili powder 10 ml |
| 2 | t | Cumin 10 ml |
| 2 | c | Frozen peas 350 g |
| 1/3 | c | Water 75 ml |
| 4 | t | Lemon juice 20 ml |
| 1/4 | c | Avocado, chopped 50 ml |
| 1/4 | c | Tomato, diced 50 ml |
| 1/2 | t | Ea. salt & pepper 2 ml |
INSTRUCTIONS
From: "John M. Nardo M.D." <jnardo@onramp.net> Date: Tue, 25 Jun 1996 06:06:50 -0400 Cook first 4 ingredients in a non-stick pan over medium heat until onion is soft. Add the peas and water. Cover and cook 3 minutes. Puree in blender until smooth. (A blender works better than a food processor for this recipe.) Let cool and add remaining ingredients. Serve as a side salad, with tortillas or with nacho chips. Makes 5 - 1/2 cup servings. Serving Information: Fat: 1 g, Calories: 88, Fibre: 3.2 g. Digest eat-lf.v096.n080 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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