Ingredients
- 1½ cup walnuts
- 3 large red bell pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Aleppo-style or other mild chile flakes
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- ½ teaspoon paprika
- Kosher salt
Nutrition Info Per Serving
Serving Size
¼ cup
Carbohydrates
6
g
Protein
4
g
Fat
19
g
Calories
199
Looking for the best muhammara? Prepare this mouthwatering recipe next time you have a desire for low carb muhammaras. Made with only a few ingredients, this low carb muhammara is easy to prepare and truly delicious while also a ideal choice for a low carb lifestyle.
Instructions
- Bring a pan to medium heat and toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, about 5 minutes. Let cool and then chop them coarser if you’d want your final dip chunky or finer for a smoother finish.
- Preheat oven to 400°F and place a rack in upper third of oven. Broil bell peppers on a rimmed baking sheet, and turn them once after 10 minutes. Bake peppers for 20 minutes, or until skins are charred and flesh is softened.
- Transfer bell peppers to a medium bowl and cover tightly so they steam for 10 minutes (this extends the cooking and also makes it easier to remove the skins).
- Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse bell peppers, oil, Aleppo-style pepper, tahini, lemon juice, paprika, and toasted walnuts in a food processor until mostly smooth; season muhammara with salt.
- Transfer muhammara to a small bowl; drizzle with olive oil.