Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 22
Roasted Red Bell Pepper Dip with Cumin Pita Crisps I have made this chip and dip combo in many classes, for parties at home and at work to use for health fairs. Both the dip and pita chips are low in fat, and make a great alternative to regular potato chips and high calorie creamy dips. You can further reduce the calories by using an olive oil type spray on the pita crisps instead of the ¼ cup olive oil and they will still be very good. If you don’t want to take the time to roast the peppers, a good jarred variety will work out just fine. Makes eight to ten servings Ingredients: 5 red bell peppers roasted and skinned 3/4 cup olive oil Salt and freshly ground black pepper to taste 4 garlic cloves, minced 2 tablespoons minced fresh oregano 1 package pita bread (6 pitas) 2 teaspoons ground cumin 1 tablespoon cumin seeds 2 tablespoons poppy seeds Procedure:
ОглавлениеPlace the peppers, 1/2 cup olive oil, garlic and salt and pepper in blender or food processor.
Process until smooth. Taste for salt and pepper and add if desired. Stir in the oregano and then set aside.
Preheat the oven to 350 degrees. Cut each pita bread into 8 wedges and place them onto cookie sheets.
Combine the remaining 1/4 cup olive oil and ground cumin. Brush the pitas with this mixture. Sprinkle the pitas with the cumin and poppy seeds.
Toast the pitas at in the oven until slightly golden; about 10 minutes.
Place the red bell pepper dip in a bowl and surround with the pita crisps.
