Servings: 16 (click to scale)
Ingredients
- 2 each red bell peppers
- 1 cup fat-free plain yogurt
- 1/4 each Serrano peppers seeded and minced
- 1/4 cup walnuts
- 1 each fresh garlic chopped
- 1 Tbsp lemon juice
- 1 1/2 tsp olive oil
- 1/8 tsp ground black pepper
- 8 each whole wheat pita bread
- 3 Tbsp olive oil
- 1 1/2 tsp smoked paprika
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Instructions
- Place each whole red pepper on a flat top or grill. Turn every few minutes to blacken the skin, about 10 minutes total. Place grilled peppers in a bowl, cover bowl with plastic wrap and allow peppers to steam for 15 minutes. Remove the skin, stem and seeds. Do not run water over the peppers while you are peeling them as this will remove flavor from the peppers.Place peppers in a food processor. While peppers are roasting, place yogurt in fine mesh strainer or in cheese cloth. Allow to drain into a bowl for 30 minutes.
- Add serrano peppers, walnuts, garlic, lemon, olive oil, and pepper to red peppers in food processer. Pulse to puree ingredients. Pour into a bowl and fold in yogurt. Set aside.
- Cut each pita into 8 triangles and spread out on a flat layer on sheet pans. Heat oven to 350F degrees. Brush olive oil on one side of triangles and sprinkle with paprika. Bake for 8 minutes or until top is crisp and lightly browned. Turn over all the triangles and toast the second side until chip is crisp. Serve with muhammara.
Nutrition
Calories: 145kcal | Carbohydrates: 18g | Protein: 6g | Fat: 6g | Saturated Fat: 0g | Sodium: 140mg | Fiber: 3g
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