About
This roasted red pepper dip is a low carb adaptation of a traditional muhammara dip. Typically made with the addition of pomegranate molasses, this dip can be sweetened with your preferred low carb sweetener of choice, or this step can be omitted entirely.
Perfect served with low carb crackers or vegetables for dipping, or as a relish to accompany roasted chicken.
Ingredients
- 3 tablespoon, chopped walnuts
- 3 tablespoon extra virgin olive oil
- 2 large – 3" diameter x 3 3/4" red bell peppers, raw
- 2 tablespoon almonds-ground by compliments
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 teaspoon xylitol by now
- ½ teaspoon cumin, ground
- ¼ teaspoon organic gochugaru koren red hot chili pepper flakes by crazy korean cooking
- 0.2 teaspoon salt
Instructions
- Preheat the oven to 395 degrees Fahrenheit.
- Arrange the whole peppers on a shallow baking tray and drizzle with a little olive oil. Roast for 25-35 minutes or until slightly charred and the peppers begin to collapse in on themselves. Set aside to cool completely.
- Whilst the peppers cool, add the ground almonds, 2 tablespoons of olive oil, 2 tablespoons of chopped walnuts, lemon juice, garlic, chilli flakes, cumin and salt to a food processor. Blend to form a chunky paste.
- Once cool, peel the peppers and remove the seeds. Add the flesh of the peppers to the food processor and pulse to form a chunky dip. Check the flavor and adjust seasonings as required.
- To serve, drizzle with the remaining olive oil and scatter with the remaining walnuts.
Nutrition Facts
- Servings: 4
- Calories: 173.1kcal/724.1kJ (per serving)
- Fat: 15.0g (per serving)
- Carbs: 8.8g (per serving)
- Protein: 2.4g (per serving)
