Mohambra

• cooking spray
• red bell peppers↗4
• cup onion, chopped↗1
• cup walnuts, chopped↗1⁄2
• tablespoon ground cumin↗1
• teaspoon ground red pepper↗1⁄8
• garlic cloves, minced↗3
• teaspoon salt↗1⁄2
• teaspoon honey↗1
• pita bread, cut into 8 wedges↗9

Step-by-step instructions

1. 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. 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 puree, salt, and honey; cook 5 minutes. Cool. Place onion mixture in a food processor, and process until smooth. Serve with pitas.