Substituting green peas for the avocado gives this "guacamole" a totally different character. The pita chips are a delicious alternative to corn chips. Each pita is prepared with only 1/2 teaspoon of butter or oil, but if you must restrict your intake of fat, then brush the pitas with the faintest hint of water.
2 packages frozen green peas, cooked in
boiling water for 5 minutes, and drained. Puree cooked peas in
a food processor.
1 small onion, very finely chopped
1 tomato, peeled, seeded and chopped
1 can (3 ounces) diced green chiles
1/3 cup low-fat sour cream
3 or 4 tablespoons lemon juice
1 teaspoon ground cumin
salt and pepper to taste
In a glass bowl, stir together all the ingredients until blended. Serve with Crisped Pita Chips. Yields about 2 1/2 cups.
Crisped Pita Chips:
6 pitas, split
2 tablespoons melted margarine
ground cumin
Brush each pita with a dab of melted margarine and sprinkle with ground cumin to taste. Cut each pita half into 6 wedges and place on a 12x16-inch baking pan. Bake at 350° for 10 minutes or until pitas are crisped. Yields 6 dozen pita chips.
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