Keto Muhammara Dip with Vegetable Sticks

Ingredients

• 2 large Red Bell Peppers
• 1/2 cup Walnuts
• 2 tbsp Breadcrumbs
• 2 cloves Garlic
• 1 tbsp Lemon Juice
• 3 tbsp Olive Oil
• 1 tbsp Pomegranate Molasses
• 1/2 tsp Chili Flakes
• 1/4 tsp Cumin
• 1/4 tsp Salt
• 2 cups Vegetable Sticks (Cucumber, Celery, Carrots)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 2 large Red Bell Peppers on a baking sheet.
2. 2Roast the 2 large Red Bell Peppers for 20 to 25 minutes. You want the skin to be blackened and blistered. Once done, carefully remove them from the oven and place them in a bowl. Cover the bowl tightly with plastic wrap and let the peppers cool for about 10 minutes. This steaming will make them easier to peel.
3. 3Once the peppers are cool enough to handle, peel off the blackened skin. Cut the peppers open and remove all the seeds. Discard the skin and seeds.
4. 4In a food processor, combine the peeled and deseeded roasted red peppers, 1/2 cup Walnuts, 2 tbsp Breadcrumbs, 2 cloves Garlic, 1 tbsp Lemon Juice, 3 tbsp Olive Oil, 1 tbsp Pomegranate Molasses, 1/2 tsp Chili Flakes, 1/4 tsp Cumin, and 1/4 tsp Salt.
5. 5Process the mixture in the food processor until it is smooth and well combined. You may need to scrape down the sides of the bowl a few times to ensure everything is incorporated.
6. 6Serve the Keto Muhammara Dip with the 2 cups of Vegetable Sticks (Cucumber, Celery, Carrots).

Substitutions

Related Guides