Low Carb Homemade Muhammara
Indulge in the bold and smoky flavors of this Low Carb Homemade Muhammara, a lighter twist on the traditional Middle Eastern dip. This keto-friendly recipe centers around roasted red bell peppers and toasted walnuts, blended to perfection with aromatic spices like cumin, smoked paprika, and a hint of cayenne for a subtle kick. Freshly squeezed lemon juice adds brightness, while garlic and olive oil deliver a luscious texture and rich depth of flavor. With just 35 minutes of prep and cook time, this easy-to-make dip is perfect for dipping crisp low-carb veggies like cucumber slices, celery sticks, or lettuce wraps. Naturally gluten-free and packed with wholesome ingredients, this muhammara is a crowd-pleaser for any gathering or the ideal addition to your healthy snacking repertoire. Perfect for those embracing a low-carb lifestyle!
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Recipe Information
Ingredients
- 3 large Red bell peppers
- 1 cup Walnut halves
- 0.25 cup Extra virgin olive oil
- 2 cloves Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Lemon juice
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the red bell peppers on a baking sheet and roast in the oven for about 20 minutes, turning occasionally until the skin is blackened and blistered.
Once roasted, remove the peppers from the oven and place them in a heatproof bowl. Cover the bowl with plastic wrap or a plate to let them steam for about 10 minutes. This will make peeling easier.
While the peppers are steaming, toast the walnut halves in a dry skillet over medium heat for about 5 minutes until they are golden and fragrant. Set aside to cool.
After steaming, peel the skin off the peppers and remove the seeds. Pat them dry with paper towels to remove excess moisture.
In a food processor, combine the peeled red peppers, toasted walnuts, extra virgin olive oil, garlic cloves, ground cumin, smoked paprika, cayenne pepper, lemon juice, ground coriander, salt, and black pepper.
Process until the mixture is smooth and well combined, scraping down the sides of the bowl as necessary to ensure everything is evenly blended.
Taste the muhammara and adjust seasoning if necessary, adding more salt, lemon juice, or cayenne pepper based on your preference.
Transfer the muhammara to a serving bowl and garnish with additional olive oil and a sprinkle of ground cumin or smoked paprika, if desired.
Serve with low-carb vegetables such as cucumber slices, celery sticks, or lettuce wraps for dipping.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 24.3 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1783 mg | 38% | |
*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.
