This middle eastern-inspired dip offers sweet heat from a combination of dates and sambal oelek—a condiment made of chiles, brown sugar, and salt that is popular in Indonesia, Malaysia, and southern India. Look for it at food markets that sell ingredients for those cuisines.
PREP: 30 MINUTES BROIL: 24 MINUTES COOL: 45 MINUTES MAKES: 3½ CUPS PHOTO
1. Place dates in a small bowl. Add boiling water to cover; let stand about 10 minutes or until dates are soft. Drain dates well.
2. Meanwhile, preheat broiler. Line a broiler pan with foil. Arrange half of the peppers, cut sides down, in the prepared broiler pan. Broil the peppers 5 to 6 inches from the heat for 12 to 15 minutes or until well charred. Transfer peppers to a bowl; cover bowl with a plate. Repeat with remaining peppers. Let peppers cool; remove plate. Using your fingers or a paring knife, peel skins from peppers. Set peppers aside; discard skins.
3. In a food processor, working in batches if necessary, combine softened dates, cooled roasted peppers, the toasted almonds, chile paste, lemon juice, cumin, salt, and pepper. Cover and process to combine, then process until smooth. With machine running, add olive oil.
4. Transfer dip to freezer containers, leaving a ½-inch headspace. Seal and label. Freeze for up to 6 months.
5. To serve, allow dip to stand at room temperature for 2 hours to thaw or thaw in the refrigerator for 1 to 2 days. Serve with pita crisps.
PER 2 TABLESPOONS: 60 cal., 4 g fat (0 g sat. fat), 0 mg chol., 55 mg sodium, 5 g carb., 2 g fiber, 1 g pro.
Split 3 pita bread rounds in half horizontally. Brush the split side of each pita bread lightly with olive oil. Season to taste with sea salt and freshly ground black pepper if desired. Cut each half into 6 wedges. Arrange in a single layer on a large baking sheet. Bake in a 350°F oven for 10 to 15 minutes or until crisp; let cool. Makes 36 pita chips.