Mohambra - Capsicum Spread |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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From Cooking Light magazine 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.
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