Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- chopped
   3      tablespoons   oil
   3 1/2  cups          water
   8      ounces        green split peas
     1/4  cup           finely chopped green chiles
   2                    garlic cloves -- minced
   1                    lemon -- juiced
   2                    tomatoes -- peeled, seeded and
                        -- chopped
   2      tablespoons   chopped fresh cilantro
     1/2  teaspoon      ground cumin
                        chinese chili oil
                        salt
   6                    pita breads -- (6-inch)

Preparation:

Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart saucepan until tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30 minutes. Return the pan to the heat and bring to a boil. Cover, reduce heat, and simmer about 20 minutes, or until peas are tender. Cool slightly, drain peas; reserve any liquid. Puree peas in a food processor or blender, adding enough reserved liquid to reach desired consistency. Place the pureed peas in a bowl and stir in the chiles, garlic, lemon juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil. Season mixutre to taste with a few drops chili oil and salt. Cover and chill well. Split pita rounds nad cut each half into 6 to 8 wedges. Place on baking sheet and bake at 350 F for 5 to 10 minutes or just until crisp and wedges are light brown. Place the dip in a serving bowl, with the crisp pita bread wedges for dipping. Makes about 3 cups.