Mohambra

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

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.


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

CALORIES 98 (27% from fat); FAT 3g (sat 0.4g,mono 0.8g,poly 1.6g); PROTEIN 3.3g; CHOLESTEROL 0.0mg; 
CALCIUM 26mg; SODIUM 176mg; FIBER 1.7g; IRON 2mg; CARBOHYDRATE 15.3g