Ingredients
-
1
-
1
-
1/2
-
1
-
1/8
-
3
-
1/2
-
1
-
9
-
-
-
-
-
-
Directions
Mohambra – Capsicum Spread, From Cooking Light magazine, From Cooking Light magazine
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Steps
|
1
Done
|
Cut Capsicums in Half Lengthwise, Discarding Seeds and Membranes. Place Skin Sides Up, on a Foil-Lined Baking Sheet; Flatten With Hand. |
|
2
Done
|
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
Done
|
Place a Large Nonstick Skillet Coated With Cooking Spray Over Medium-High Heat Until Hot. Add Onion, Walnuts, Cumin, Red Pepper and Garlic, Saut 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. |
