ROASTED PEPPER-AND-WALNUT DIP 4 medium red bell peppers (about 2 pounds) Cooking spray 1 cup chopped onion 1/2 cup chopped walnuts 1 tablespoon ground cumin 1/8 teaspoon ground red pepper 3 garlic cloves, minced 1 teaspoon honey 1/2 teaspoon salt 9 (6-inch) pitas or flatbread rounds, each cut into 8 wedges Preheat broiler.

Cut the bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and place 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 the bell pepper purée, salt, and honey; cook 5 minutes. Cool. Place onion mixture in a food processor; process until smooth. Cover and chill. Serve at room temperature with pita wedges.

Makes 18 appetizers.

[The Best of Cooking Light, Make it Ahead]