Keto Muhammara
roasted, blended, drizzled
- Time
- 35 min
- Serves
- 4
- Calories
- 280 kcal
- Protein
- 9 g
About this recipe
Muhammara without chickpeas or breadcrumbs is still muhammara—and arguably truer to the dish's soul. Roasted red peppers deliver natural sweetness and body; toasted walnuts and almonds (not chickpeas) provide the protein and creamy texture. Tahini adds final richness without turning the dip one-note. Traditional muhammara relies on breadcrumbs as filler and thickener; nuts do both jobs better in keto context, with the bonus of deeper flavour. The roasting step is non-negotiable. Charring the pepper skin over direct flame or under a broiler transforms ordinary peppers into something smoky and complex. Don't skip the steaming step—it loosens the charred skin and makes peeling effortless. Toasting your nuts (if not pre-toasted) before blending adds warmth and prevents the dip from tasting raw or flat. Pomegranate molasses brings authentic tartness and sophistication; look for low-sugar or sugar-free versions, or substitute red wine vinegar in a pinch. This dip keeps 5 days refrigerated and even improves as flavours settle. It doubles as a spread for lettuce wraps or a condiment alongside grilled vegetables. Radish chips are the ideal keto dipping vehicle—peppery, crunchy, nearly carb-free.
Ingredients
Method
- 1 Roast peppers under a broiler or over a flame, turning, until fully blackened (12–15 minutes). Place in a covered bowl for 10 minutes to steam.
- 2 Peel off charred skin under cool water. Remove seeds and roughly chop the flesh.
- 3 Blend roasted peppers, walnuts, almonds, tahini, lemon juice, garlic, aleppo pepper, cumin, and salt until smooth yet textured.
- 4 Transfer to a serving bowl. Drizzle with olive oil, a dash of pomegranate molasses, and serve with radish chips and cucumber.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
