Muhammara - How to Make Roasted Red Pepper Dip

Get ready for a flavor explosion with my Muhammara Dip recipe!

If you're looking for a healthy and delicious dip that's perfect for game night, the Super Bowl, or a summer barbecue, you've come to the right place. This easy dip recipe is sure to impress your guests and keep them coming back for more.

Traditional Muhammara is a roasted pepper dip with origins in Syria and Lebanon, although there are different variations of it in different Middle Eastern countries. I skipped the commonly used pomegranate molasses and made a few other tweaks to fit an easy low-carb lifestyle.

Made with roasted red peppers, walnuts, and a blend of spices, this low-carb dip is packed with healthy fats and unbeatable flavor. So, fire up your food processor and let's get started.

Recipe Tips

Adjust the heat and umami to your palate! Traditional Muhammara uses Aleppo chile flakes which give this dip extra heat. I used a combination of sweet pepper flakes and smoked Ancho chile powder which is a great option if you like your dip mild. Or you can use Chipotle chile powder if you prefer your dip hot.

Not sure what to serve this Muhammara dip recipe with? Try crunchy carrots, cucumber slices or bell peppers. And if you're craving a crunchy snack, there's a ton of healthy low-carb crackers here:

Crispy Multiseed Keto Crackers (always our reader's winner!)
Rosemary & Parmesan Keto Crackers
Keto Cheesy Party Crackers
Keto Rosemary & Onion Crackers
Cheesy Grain-Free Spinach Crackers
Crunchy Low-Carb Kale Crackers
Chicken Cracklings (technically not crackers but oh so good!)

Preparation time

Hands-on:    5 minutes
Overall:     30 minutes

Nutritional values (per serving, about ¹/₄ cup, 60 g/ 2.1 oz)

Total Carbs	6.9	grams
Fiber	2.2	grams
Net Carbs	4.6	grams

Protein	1.9	grams
Fat	11.3	grams
of which Saturated	1.4	grams

Energy	131	kcal

Magnesium	21	mg (5% RDA)
Potassium	210	mg (11% EMR)

Macronutrient ratio: Calories from carbs (15%), protein (6%), fat (79%)

Ingredients (makes about 2 cups, 8 servings)

3 large red peppers, seeds and stalks removed (500 g/ 1.1 lb)
4 tbsp extra virgin olive oil (60 ml/ 2 fl oz)
2 garlic cloves, sliced
¹/₂ cup walnut halves (50 g/ 1.8 oz)
4 tbsp unsweetened tomato puree (60 g/ 2.1 oz)
2 tbsp lemon juice (30 ml) or 1 tbsp red wine vinegar
1 tsp ground cumin
1 ¹/₂ tsp red pepper flakes
¹/₂ tsp smoked chile powder (Ancho for mild, Chipotle for hot)
1 tbsp balsamic vinegar
1 tsp sea salt
¹/₂ tsp black pepper
Optional: 1-2 tbsp Allulose and fresh parsley

Instructions

Start by roasting the peppers. Place whole peppers in a baking dish and bake on high at 230 °C/ 445 °F (fan assisted), or 250 °C/ 480 °F (conventional) for about 20 minutes.
When the peppers are charred, remove them from the oven and cover the dish with a lid for 5 minutes to sweat. This will help with peeling. Once cool enough to touch, remove the core & seeds and peel off the skins.
While the peppers are baking, peel and slice the garlic and prepare all of the ingredients.
Place all of the ingredients in a food processor; roasted peeled peppers, olive oil, sliced garlic, walnuts, tomato puree, lemon juice (or half the amount of red wine vinegar), cumin, red pepper flakes, smoked chile powder, balsamic vinegar, salt and pepper. You can optionally add 1 to 2 tablespoons of low-carb sweetener such as Allulose or Erythritol.
Process until smooth and creamy.
Transfer into sealable containers. Store sealed in the fridge for up to a week. For longer storage, freeze for up to 3 months.
Optionally, garnish with some parsley leaves and crumbled walnuts. Serve with any low-carb crackers (see recipe tips above), or crunchy vegetables such as carrots, cucumbers or bell peppers.