Pita Points With Roasted Red Pepper Dip

Submitted by Chandra M

"I usually make this on the weekend, and then snack on it all week. It is equally good with carrot and celery sticks as with pita chips."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 2 cups
• Serves: 12

ingredients

• 3 whole wheat pita bread
• 3 large red bell peppers
• 4 tablespoons olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 tablespoon cumin
• 1 small jalapeno, minced (adjust to taste)
• 2 tablespoons pomegranate molasses (regular can be substituted)
• 1⁄4 cup fresh Italian parsley (flat leaf)
• 2 tablespoons lime juice
• sea salt
• fresh ground black pepper

directions

1. Preheat Broiler.
2. Cut the top and bottom 1/2" of the pepper off.
3. Remove the stem carefully from the top.
4. Pull the seeds and veins out of the middle of the pepper.
5. Cut one side of the pepper and lay it out flat, skin side down so you can remove the remaining portion of the veins.
6. Lay resulting pepper strip and the top & bottom on a cookie sheet, skin side up.
7. Broil peppers 3 inches from the heat for 5 minutes until they start to get splotchy (use an upside down pan under them to get them closer if needed).
8. Turn pan 180* and broil another 3-5 minutes until the skin is charred (you can tell when it starts to puff that they are ready).
9. Put the peppers in a glass bowl, cover with plastic wrap for 10-15 minutes.
10. Remove skin & discard.
11. Reduce the oven to 200°F
12. Cut the pita into eighths (pizza cutter works great).
13. Place on cookie sheet and bake for 20-30 minutes.
14. Set aside to cool.
15. In a medium skillet, heat the oil.
16. Saute the onion until soft, then add the garlic, cumin, and jalapeno.
17. Continue to saute for 1 minute or until the garlic is fragrant.
18. Place all ingredients in a food processor (except pita) and process until smooth.
19. Adjust seasoning with sea salt & black pepper.
20. Serve dip with toasted pita, cover and refrigerate left-over dip.