Pita Points With Roasted Red Pepper Dip Recipe

Name: Pita Points With Roasted Red Pepper Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["Preheat Broiler.", "Cut the top and bottom 1/2"" of the pepper off.", "Remove the stem carefully from the top.", "Pull the seeds and veins out of the middle of the pepper.", "Cut one side of the pepper and lay it out flat, skin side down so you can remove the remaining portion of the veins.", "Lay resulting pepper strip and the top & bottom on a cookie sheet, skin side up.", "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).", "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).", "Put the peppers in a glass bowl, cover with plastic wrap for 10-15 minutes.", "Remove skin & discard.", "Reduce the oven to 200u00b0F", "Cut the pita into eighths (pizza cutter works great).", "Place on cookie sheet and bake for 20-30 minutes.", "Set aside to cool.", "In a medium skillet, heat the oil.", "Saute the onion until soft, then add the garlic, cumin, and jalapeno.", "Continue to saute for 1 minute or until the garlic is fragrant.", "Place all ingredients in a food processor (except pita) and process until smooth.", "Adjust seasoning with sea salt & black pepper.", "Serve dip with toasted pita, cover and refrigerate left-over dip."]

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 whole wheat pita bread, 3 large red bell peppers, 4 tablespoons olive oil, 1 small onion, chopped, and more.

Yes, Pita Points With Roasted Red Pepper Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pita Points With Roasted Red Pepper Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions