Ingredients
1
bag (12 oz) frozen sweet peas
1
can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed
2
tablespoons vegetable oil
1
tablespoon toasted sesame oil
2
teaspoons wasabi paste
2
teaspoons chopped gingerroot
1/2
teaspoon salt
2
cloves garlic, finely chopped
2
tablespoons water
36
wonton skins (3 1/2-inch square)
Cooking spray
1/2
teaspoon coarse sea salt
Preparation
Cook peas as directed on bag for minimum cook time; drain.
In food processor, place cooked peas and remaining hummus ingredients except water. Cover; process with on-and-off pulses 10 to 15 times or until partially smooth. With food processor running, pour water through feed tube, processing 10 to 15 seconds or until smooth. (Add additional water for a thinner dip.) Transfer to serving bowl. Cover; refrigerate up to 1 day.
Heat oven to 375°F. Cut wonton skins diagonally in half. Place half of the skins on ungreased large cookie sheet. Spray with cooking spray; sprinkle with sea salt.
Bake 8 to 10 minutes or until golden brown and crisp. Transfer to serving platter. Repeat with remaining wonton skins. Serve hummus with chips.
