Mohambra

Ingredients

• 3  garlic cloves minced
• 1 tablespoon ground cumin 
• 0.1 teaspoon ground pepper red
• 1 teaspoon honey 
• 1 cup onion chopped
• 9 6-inch pitas cut into 8 wedges ()
• 2 pounds bell peppers red ( 4 medium)
• 0.5 teaspoon salt 
• 0.5 cup walnuts chopped

Equipment

• food processor
• frying pan
• baking sheet
• aluminum foil
• ziploc bags

Directions

1. Cut bell peppers in half lengthwise, discarding seeds and membranes.
2. 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.
3. Place in a zip-top plastic bag, and seal.
4. Let stand 15 minutes.
5. Place bell peppers in a food processor; process until smooth.
6. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
7. Add onion and next 4 ingredients (onion through garlic); saut 8 minutes. Stir in bell pepper pure, salt, and honey; cook 5 minutes. Cool.
8. Place onion mixture in a food processor, and process until smooth.
9. Serve with pitas.
10. Note: Store the dip in an airtight container in refrigerator for up to 1 week.