Mohambra - Capsicum Spread

Submitted by Coasty

"From Cooking Light magazine"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 8-10

ingredients

• 1 kg red capsicum, red
• 1 cup onion, chopped
• 1⁄2 cup walnuts, chopped
• 1 tablespoon cumin, ground
• 1⁄8 teaspoon red pepper, ground
• 3 garlic cloves, minced
• 1⁄2 teaspoon salt
• 1 teaspoon honey
• 9 pita bread, cut into 8 wedges

directions

1. Cut capsicums in half lengthwise, discarding seeds and membranes. Place skin sides up, on a foil-lined baking sheet; flatten with hand.
2. Grill for 12 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Place capsicums in a food processor; process until smooth.
3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, walnuts, cumin, red pepper and garlic, sauté 8 minutes. Stir in bell pepper puree, salt, and honey; cook 5 minutes. Cool. Place mixture in a food processor, and process until smooth. Serve with pitas.