Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Onion; chopped 2 Tomatoes; peeled, seeded
3 tb Oil - and chopped
3 1/2 c Water 2 tb Chopped fresh cilantro
8 oz Green split peas 1/2 ts Ground cumin
1/4 c Finely chopped green chiles Chinese chili oil
2 Garlic cloves; minced Salt
1 Lemon; juiced 6 Pita breads (6-inch)

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 Michael Roberts - Trumps, Los Angeles Best Recipes from the Los
Angeles Times - ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias

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