Keto Muhammara

This keto muhammara combines red peppers and walnuts in a smooth, Levantine-inspired spread.

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Prep Time: 1

Cook Time: 10

Total Time: 1 10

Course: Sauce

Cuisine: Asian

Servings: servings

Author: Marc Winer

Ingredients

2 red bell peppers
80 g walnuts
40 g pomegranate seeds
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar (moderate in carbs), or 1 tablespoon of lemon juice (low in carbs)
2 teaspoons sweetener strawberry
1 teaspoon coriander seeds
1 teaspoon cumin seeds
0.25 teaspoon ground cinnamon

Optional

1 tablespoon tomato paste
2 tablespoons harissa paste
1 tablespoon almond butter

Procédé

Preheat the oven to 200 degrees.
Wash the peppers and place them in an ovenproof dish (optional: to prevent drips in the oven). Set the timer for 45 minutes. Let cool.
2 red bell peppers
Break the walnuts into small pieces and toast them over fairly high heat in a frying pan. Keep an eye on them, as this can happen quickly. Then let cool.
80 g walnuts
Peel the peppers. Remove the membranes and seeds (careful: a lot of liquid will run out!). Pat dry with paper towels.
Place the peppers in a food processor with the walnuts, oil, vinegar and spices, and blend until smooth.
40 g pomegranate seeds, 1 tablespoon extra virgin olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons sweetener, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 0.25 teaspoon ground cinnamon, 1 tablespoon tomato paste, 2 tablespoons harissa paste, 1 tablespoon almond butter

Notes

Using vinegar instead of pomegranate molasses may leave the dip a little runny. You can fix this by adding a little tomato paste or almond butter.

Equipment: oven at 200 degrees, ovenproof dish or baking sheet/rack, small PFAS-free frying pan, (small) food processor or immersion blender, paper towels.

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