Mohambra

Cooking Light
18 servings (serving size: 2 tablespoons dip and 4 pita wedges)

Ingredients

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2 pounds red bell peppers (about 4 medium)
Cooking spray
1 cup chopped onion
1/2 cup chopped walnuts
1 tablespoon ground cumin
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon honey
9 (6-inch) pitas, each cut into 8 wedges

Preparation

Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 inches from heat 12 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Place bell peppers in a food processor; process until smooth.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and next 4 ingredients (onion through garlic); sauté 8 minutes. Stir in bell pepper purée, salt, and honey; cook 5 minutes. Cool. Place onion mixture in a food processor, and process until smooth. Serve with pitas.

Note: Store the dip in an airtight container in refrigerator for up to 1 week.

Created date

June 1998

Nutritional Information

Calories 98
Caloriesfromfat 27 %
Fat 3 g
Satfat 0.4 g
Monofat 0.8 g
Polyfat 1.6 g
Protein 3.3 g
Carbohydrate 15.3 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 176 mg
Calcium 26 mg