Keto Muhammara Dip with Zucchini Sticks
A keto-friendly version of the classic Middle Eastern Muhammara dip, made with roasted red peppers, walnuts, and a touch of spice. Served with baked zucchini sticks for a satisfying and healthy snack.
Ingredients
- 2 large Red Bell Peppers
- 1 cup Walnuts
- 2 tablespoons Almond Flour
- 3 tablespoons Olive Oil
- 1 tablespoon Lemon Juice
- 2 cloves Garlic
- 1 teaspoon Cumin
- 1/4 teaspoon Chili Flakes
- 1/2 teaspoon Salt
- 2 medium Zucchini
- 2 tablespoons Parmesan Cheese
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Roast red bell peppers until skin is blackened, about 20 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin and remove seeds.
- 3In a food processor, combine roasted peppers, walnuts, almond flour, olive oil, lemon juice, garlic, cumin, chili flakes, and salt. Process until smooth.
- 4Cut zucchini into sticks. Toss with olive oil, salt, pepper and parmesan cheese.
- 5Bake zucchini sticks for 15 minutes, or until tender and slightly golden.
- 6Serve Muhammara dip with baked zucchini sticks.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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