Green Goddess "Guacamole" with Cumin Crisps
No one will ever imagine that canned asparagus is the secret to this twist on avocado guacamole. Spread leftovers on turkey sandwiches.
- For the cumin crisps:
- 2 (15 oz) cans asparagus spears, drained
- 4 plum tomatoes, seeded and chopped
- 2 scallions, chopped
- 1/4 cup mayonnaise
- 2 garlic cloves, minced
- 1/2 tsp. chili powder
- 1/4 tsp. salt
- 1/4 tsp. ground red pepper
- 6 Tbs. butter, melted
- 1 tsp. ground cumin
- 1/2 tsp. lemon pepper
- 1 (7 oz) pkg. mini pita rounds, split
Process asparagus in a food processor until smooth, stopping once to scrape down sides. Stir in tomatoes and rest of the ingredients. Cover and chill for 30 minutes. Serve with cumin crisps.
Stir together melted butter, cumin, and lemon pepper.
Cut split pitas into wedges and brush with butter mixture. Arrange wedges on baking sheet. Bake wedges at 375 degrees for 15 minutes or until crisp.