Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.48 Kcal (869 kJ) | ||
| Calories from fat | 72.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 12% | |
|---|---|---|---|
| Cholesterol | 4.12mg | 1% | |
| Sodium | 229.96mg | 10% | |
| Potassium | 150.78mg | 3% | |
| Total Carbs | 27.37g | 9% | |
| Sugars | 2.28g | 9% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 8.78g | 18% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 31.4mg | 174% | |
| Calcium | 175.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 182.21 Kcal (763 kJ) | ||
| Calories from fat | 63.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 12% | |
|---|---|---|---|
| Cholesterol | 3.62mg | 1% | |
| Sodium | 201.95mg | 10% | |
| Potassium | 132.41mg | 3% | |
| Total Carbs | 24.03g | 9% | |
| Sugars | 2.01g | 9% | |
| Dietary Fiber | 3.2g | 15% | |
| Protein | 7.71g | 18% | |
| Vitamin C | 3mg | 6% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 27.5mg | 174% | |
| Calcium | 153.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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