A red pepper dip with walnuts is traditionally known as Muhammara as is originally from Syria. The traditional version uses breadcrumbs and pomegranate molasses but I've omitted them to keep this a keto dip.
How to make red pepper walnut dip
Just a handful of healthy ingredients are needed to make this easy dip:
- Red Peppers - Full of vitamins C & A, red peppers are roasted for a fuller flavour.
- Walnuts - Full of omega 3, these tasty nuts help thicken the diip
- Lemon juice - adds to the tangy flavour
- Cumin & Chilli - Warm spices give this dip a great flavour.
For a quicker dip, use a jar of roasted red peppers. Any oil from the jar can be used to make the dip smaller when processing in the food processor.
Other spices for this dip could be used such as a smoky paprika.
In addition to serving this red pepper walnut dip as part of a meze, you could use it as a sandwich spread or a sauce with zucchini noodles.
For extra flavour, dry roast the walnuts in a pan before using them.
Red Pepper Walnut Dip
- 3 red peppers
- 1 tablespoon olive oil
- ½ cup walnuts
- 1 teaspoon chilli flakes
- 1 teaspoon cumin
- 2 cloves garlic peeled & chopped
- 2 teaspoons lemon juice
- ½ teaspoon salt
- Preheat the oven to 200C/400F degrees.
- Place the peppers on a baking tray and brush with the olive oil.
- Roast the peppers for 30 minutes, turning over half-way through cooking.
- Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap to trap the steam from the peppers. This helps with peeling them.
- Allow the peppers to cool, then remove the plastic wrap from the bowl and peel the skin from the peppers.
- Remove the seeds and cut the peppers into strips.
- Place the pepper strips into a food processor with the walnuts, chilli, cumin, garlic, lemon juice and salt.
- Blitz into a smooth paste. You might want to add additional olive oil if the paste is not smooth enough.
- Serve in a bowl at room temperature.
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