Categories: Dips 
      Yield: 12 servings 
  
      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