Martha Stewart Living
Makes 2 1/4 cups
3 red bell peppers (ab. 1 lb.)
1 6-in. pita bread
1 cup water
-1 clove garlic
4 ounces toasted walnuts (ab. 3/4 c.) +M4 garnish
1 1/2 teaspoons paprika +M4 garnish
3/4 teaspoon ground cumin
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
2 teaspoons evoo +M4 drizzling
3/4 teaspoon salt
Pepper
For best results, make this dip a day ahead to let the flavors mellow and blend. This recipe serves 10-12. Serve with toasted pita triangles.
Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternately place under a broiler.) Transfer to a bowl and cover with plastic wrap; let sit about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.
Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 1O minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.
Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 1O seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
Transfer to a serving bowl; cover plastic wrap. Refrigerate at least 1 or overnight. Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.
PER SERVING: 100 CALORIES, 7 G FAT, 0 MG CHOLESTEROL, 9 G CARBOHYDRATE. 160 MG SODIUM 3G PROTEIN. 2 G FIBER
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