Keto Homemade Muhammara
Elevate your appetizer game with this Keto Homemade Muhammara, a smoky, spicy, and nutty red pepper dip that's as flavorful as it is low-carb! This keto-friendly twist on the classic Middle Eastern spread combines roasted red bell peppers, toasted walnuts, almond flour, and aromatic spices like cumin and smoked paprika for a rich and complex taste. The recipe is easy to make, with just 15 minutes of prep time and a short roasting session to bring out the peppers' natural sweetness. Perfect as a dip for fresh veggies, a spread for wraps, or a topping for grilled meats, this versatile dish is packed with healthy fats and bold flavors. Plus, it's gluten-free, dairy-free, and can be made ahead, making it ideal for busy meal preppers or festive gatherings. Don't miss the chance to savor this vibrant, crowd-pleasing delight!
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Recipe Information
Ingredients
- 3 large red bell peppers
- 1 cup raw walnuts
- 0.25 cup extra virgin olive oil
- 2 large fresh garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons lemon juice
- 0.5 teaspoon sea salt
- 0.25 teaspoon cayenne pepper
- 0.25 cup almond flour
Instructions
Preheat your oven to 400°F (200°C).
Cut the red bell peppers in half and remove the seeds and membranes. Place them cut side down on a baking sheet lined with parchment paper.
Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are blistered and charred.
While the peppers are roasting, place the walnuts in a dry skillet over medium heat. Toast them for about 5 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them. Remove from heat and let them cool.
Once the peppers are roasted, transfer them to a bowl and cover it with plastic wrap or a lid. Let them steam for about 10 minutes to loosen the skins.
Peel the skins off the roasted peppers once they are cool enough to handle.
In a food processor, add the roasted peppers, toasted walnuts, olive oil, garlic, cumin, smoked paprika, lemon juice, sea salt, cayenne pepper, and almond flour.
Blend the mixture until smooth and well combined. Scrape down the sides as needed to ensure everything is well incorporated.
Taste the muhammara and adjust seasoning if necessary, adding more salt, lemon juice, or cayenne pepper to your preference.
Transfer the muhammara to a serving bowl. Drizzle with a little olive oil and sprinkle with additional chopped walnuts if desired before serving.
Serve immediately with fresh vegetables, low-carb crackers, or refrigerate it for later use. It can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 24.7 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1911 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
