6 whole pita breads
½ cup Texas olive oil
1 teaspoon cumin
1 teaspoon garlic salt
3 ripe avocados
7 ounces of Texas peas, lightly steamed and drained
1 handful cilantro, roughly chopped
3 green onions, roughly chopped
Juice of 1 lime
1 tomato, seeded and chopped
Salt and pepper to taste
Preheat your oven to 350ºF.
Cut the pita bread into six wedges and place on a baking sheet. Drizzle with the olive oil; sprinkle with cumin and garlic salt. Toast in the oven until crispy approximately 15 to 20 minutes. Allow to cool before touching. Store in an airtight container until you’re ready to use.
Place the avocados, peas, cilantro, green onions, and lime juice in a food processor and pulse until just combined. Put into a serving bowl and stir in the tomatoes. Season with salt and pepper if you so desire. If you’re not planning on enjoying immediately simply place some plastic wrap directly on top of the mixture and store in the refrigerator for up to a day.
Serve with the baked pita chips. The Avocado & Peas is also great with carrot or celery sticks, on a baked potato or on top of roasted fish, chicken, or meat.
Serves 6-10
Recipe created by Chef Michael H. Flores • ©2009 Mis En Place, LLC
210.545.CHEF (2433) • www.cookwithmichael.com