Mohambra

Ingredients

• 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

1. 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.
2. 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.
3. Note: Store the dip in an airtight container in refrigerator for up to 1 week.