1/4 cup onion, chopped 50 ml
1 teaspoon garlic, minced 5 ml
2 teaspoons chili powder 10 ml
2 teaspoons cumin 10 ml
2 cups frozen peas 350 g
1/3 cup water 75 ml
4 teaspoons lemon juice 20 ml
1/4 cup avocado, chopped 50 ml
1/4 cup tomato, diced 50 ml
1/2 teaspoon each salt and pepper 2 ml
Cook first 4 ingredients in a
nonstick 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; Fiber: 3.2 g