Ingredients
4 whole wheat pita, split
2 Tbsp extra virgin olive oil
1 Tbsp chopped rosemary
salt
7 oz soft or silken tofu, drained
1 Hass avocado, peeled, pitted and coarsely chopped
¼ cup low-fat sour cream
¼ cup Greek-style, fat-free yogurt
1 tsp finely grated lime zest
2 Tbsp fresh lime juice
1 clove garlic
1 ½ tsp honey
1 tsp curry powder
2 Tbsp chopped mint
grape tomato, for serving
cucumber slice, for serving
radishes, for serving
radish
2 Tbsp extra virgin olive oil
1 Tbsp chopped rosemary
salt
7 oz soft or silken tofu, drained
1 Hass avocado, peeled, pitted and coarsely chopped
¼ cup low-fat sour cream
¼ cup Greek-style, fat-free yogurt
1 tsp finely grated lime zest
2 Tbsp fresh lime juice
1 clove garlic
1 ½ tsp honey
1 tsp curry powder
2 Tbsp chopped mint
grape tomato, for serving
cucumber slice, for serving
radishes, for serving
radish
Directions
1. Preheat the oven to 325°. Stack the pita halves and cut them into 6 wedges; transfer to a bowl and add the olive oil and rosemary. Season with salt and toss. Spread the pita wedges on a baking sheet in a single layer and bake until crisp, 30 minutes. Let cool.
2. Meanwhile, in a food processor, puree the tofu, avocado, sour cream, yogurt, lime zest, lime juice, garlic, honey, curry powder and mint until smooth. Season the dip with salt and pepper and refrigerate until chilled. Serve the dip with the pita chips, tomatoes, cucumbers and radishes.
