Directions:
- Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 inches from heat 12 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Place bell peppers in a food processor; process until smooth.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and next 4 ingredients (onion through garlic); sauté 8 minutes. Stir in bell pepper purée, salt, and honey; cook 5 minutes. Cool. Place onion mixture in a food processor, and process until smooth. Serve with pitas.
- Note: Store the dip in an airtight container in refrigerator for up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.95 Kcal (490 kJ) | ||
| Calories from fat | 21.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 4% | |
|---|---|---|---|
| Sodium | 227.47mg | 9% | |
| Potassium | 104.31mg | 2% | |
| Total Carbs | 19.89g | 7% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 3.71g | 7% | |
| Vitamin C | 27.2mg | 45% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 12.4mg | 69% | |
| Calcium | 35.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 152.55 Kcal (639 kJ) | ||
| Calories from fat | 28.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 4% | |
|---|---|---|---|
| Sodium | 296.72mg | 9% | |
| Potassium | 136.06mg | 2% | |
| Total Carbs | 25.95g | 7% | |
| Sugars | 2.62g | 8% | |
| Dietary Fiber | 1.82g | 6% | |
| Protein | 4.84g | 7% | |
| Vitamin C | 35.5mg | 45% | |
| Vitamin A | 0.9mg | 22% | |
| Iron | 16.2mg | 69% | |
| Calcium | 46.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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