East-Meets-West Guacamole

Serves 6 (makes 3 cups)

The classic Southwestern avocado dip takes on an Eastern slant with the addition of water chestnuts, five spice powder and hot sesame chile oil. Add an Indian touch by serving with our Spicy Pita Chips.

Ingredients

Guacamole
3 medium ripe Haas avocados
1/2 red onion, diced
1/2 cup water chestnuts, diced
2 medium cloves garlic, minced (2 tablespoons)
1 teaspoon cumin, ground
1/2 teaspoon five spice powder
1/2 teaspoon hot sesame chile oil
2 tablespoons cilantro leaves, minced
Juice of 2 small or 1 medium fresh lime, (3 tablespoons)
Sea salt, to taste
4 green onions, thinly sliced
8 cilantro sprigs

Spicy Pita Crisps
(6 pita breads make 48 pita crisps)
1 package pita bread
1 tablespoon cumin, ground
1 teaspoon smoked paprika
1 teaspoon five spice powder
1 tablespoon garlic powder
3 tablespoons black sesame seeds
Sea salt, to taste
Vegetable or olive oil spray

Method

Cut avocados and scrape all of pulp into a medium bowl.

Roughly mash avocado while mixing in red onion, water chestnuts, garlic, cumin, five spice, sesame chile oil, cilantro leaves, lime juice and salt, making a coarse, thick and creamy mixture. Set aside while preparing crisps.

Preheat the oven to 350°F. Slice each pita bread into 8 wedges (like a pie). Gently separate each wedge by pulling it apart three-fourths of the way. In a small bowl, combine cumin, paprika, five spice, garlic powder, sesame seeds and salt. Spray each pita crisp with oil. Immediately sprinkle with spice mixture to coat lightly. Transfer to a baking sheet. Bake for 10 minutes or until golden brown and crispy. Be careful not to burn spices or they will be bitter. Drain pita crisps on a paper towel and transfer to a platter.

Garnish guacamole with cilantro sprigs and sliced green onions and serve room temperature or chilled with pita crisps.

Pita crisps will keep for a month if stored in an airtight container. If they loose their crispness, warm in a 350°F oven for 5 minutes.

Nutrition

Per serving: 350 calories (140 from fat), 16g total fat, 2g saturated fat, 0mg cholesterol, 530mg sodium, 48g total carbohydrate (6g dietary fiber, 2g sugar), 10g protein

http://www.wholefoodsmarket.com/recipes/56