Makes 6 cups / The dip can be made less spicy by omitting the green chili, although the ginger and curry provide a bite. Prep tip: If you can’t find frozen fava, substitute frozen lima beans. Prep tip: Also makes a great dip for vegetable crudités, such as carrots, jicama, and celery.
1 ½ cups frozen fava beans
1 ½ cups frozen green peas
1 cup frozen shelled edamame
1 bunch fresh cilantro (3-4 ounces)
¼ cup fresh lemon juice
2 tablespoons finely chopped fresh ginger
2 tablespoons finely chopped garlic
1-2 fresh green chiles (Indian, Thai, or serrano), seeded and chopped
1 tablespoon curry powder
1 teaspoon sea salt
1/2 cup flax oil or olive oil
1 small red onion, finely diced
3 large or 6 small whole-wheat pita breads
1. Bring a large pot of salted water to boil. Add fava beans, peas, and edamame; return to boil. Cook until tender but still very green, about 5 minutes. Drain, then refresh in cold water. Drain well on a towel.
2. Wash cilantro and squeeze dry in a towel. Place the entire bunch on a cutting board and begin chopping across, starting with leaves. Separate about ½ cup leaves from the top portion and chop coarsely. Place remaining cilantro, including stems, fava beans, peas, and edamame in a food processor and pulse to chop finely. Add chiles, lemon juice, ginger, garlic, curry powder, and salt. Process until smooth. With motor running, slowly add oil. Scrape into a bowl and stir in onion and reserved chopped cilantro leaves by hand.
3. Preheat oven to 400°. Cut each large pita bread into 16 wedges. Spread on two baking sheets, distributing well. Place in oven and reduce heat to 300°. Bake for about 20 minutes, or until crisp, stirring once or twice. Remove, allow to cool slightly, and then serve with dip.
PER SERVING (4 pita wedges, 1/2 cup dip): 176 cal, 51% fat cal, 10g fat, 1g sat fat, 0mg chol, 5g protein, 17g carb, 3g fiber, 305mg sodium