Sweet PeaWasabi Hummus

with Wonton
Chips
Prep Time:

20 minutes Start to Finish: 40 minutes 24

servings (2 tablespoons hummus and 3 chips
each)
HUMMUS
1 bag (12 oz) frozen sweet peas (2 cups)
1 can (15 oz) garbanzo beans, drained, rinsed
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
2 teaspoons wasabi paste
2 teaspoons chopped gingerroot
12 teaspoon salt
2 cloves garlic, finely chopped
2 tablespoons water
WONTON CHIPS
36 wonton skins (312-inch square)
Cooking spray
12 teaspoon coarse sea salt

Cook peas as directed on package for minimum cook

time; drain.

In food processor, place cooked peas and remaining

hummus ingredients except water.
Process with on/off pulses 10 to 15 times or until partially
smooth. With food processor
running, add water, processing 10 to 15 seconds or until
smooth. (Add additional water
for a thinner dip.) Transfer to serving bowl. Cover;
refrigerate up to 1 day.

Heat oven to 375F. Cut wonton skins diagonally in half.

Place half of the skins on
ungreased large cookie sheet. Spray with cooking spray;
sprinkle with sea salt.

Bake 8 to 10 minutes or until golden brown and crisp.

Transfer to serving platter.
Repeat with remaining wonton skins. Serve hummus with
chips.
1 SERVING: Calories 90 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g; Trans Fat 0g);
Cholesterol 0mg; Sodium 180mg; Total

Carbohydrate 14g (Dietary Fiber 1g); Protein 3g % Daily Value: Vitamin A 6%; Vitamin C 0%;
Calcium 0%; Iron 6% Exchanges: 1 Starch, 12 Fat