Muhammara - How to Make Roasted Red Pepper Dip


Step 1Start 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.

Step 2When 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.

Step 3While the peppers are baking, peel and slice the garlic and prepare all of the ingredients.

Step 4Place 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.

Step 5Process until smooth and creamy.

Step 6Transfer into sealable containers. Store sealed in the fridge for up to a week. For longer storage, freeze for up to 3 months.

Step 7Optionally, 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.