East Meets West Guacamole
Ingredients:
Guacamole:
3 medium ripe Haas avocados
1/2 red onion, diced
1/2 cup water chestnuts, diced
2 medium cloves garlic, minced (2 TB)
1 tsp cumin powder, ground
1/2 tsp 5-spice powder
1/2 tsp hot sesame chilli oil
2 TB cilantro leaves, minced
Juice of 2 small or 1 medium fresh lime, (3 TB)
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 TB cumin, ground
1 tsp smoked paprika
1 tsp 5-spice powder
1 TB garlic powder
3 TB black sesame seeds
Sea salt, to taste
Vegetable or olive oil spray
Preparation:
Cut the avocados and scrape all of the pulp into a medium bowl.
Roughly mash the avocado while mixing in the red onion, water chestnuts, garlic,
cumin, 5-spice, sesame chilli oil, cilantro leaves, lime juice and salt, making a
coarse, thick and creamy mixture.
Set aside while preparing the crisps.
Preheat the oven to 350°F.
Slice each pita bread into 8 wedges.
Gently separate each wedge by pulling it apart three-fourths of the way.
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In a small bowl, combine the cumin, paprika, 5-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 the spices or they will be bitter.
Drain the pita crisps on a paper towel and transfer to a platter.
Garnish the guacamole with cilantro sprigs and sliced green onions and serve
room temperature or chilled with pita crisps.
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