1    Onion; chopped
3 tb Oil
3 1/2 c  Water
8 oz Green split peas
1/4 c  Finely chopped green chiles
2    Garlic cloves; minced
1    Lemon; juiced
2    Tomatoes; peeled, seeded
- and chopped
2 tb Chopped fresh cilantro
1/2 ts Ground cumin
Chinese chili oil
Salt
6    Pita breads (6-inch)

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.