Keto Muhammara
How to Make It
Step 1
Preheat your oven to 400F/200C, and line a baking sheet with baking paper. Roughly chop the zucchini and bell peppers and place them on the baking sheet. Drizzle with 1 tbsp of oil and toss.
Step 2
Bake for 15-20 minutes until soft and slightly charred. In the last 5 minutes of baking, add the walnuts to the baking sheet and let them get slightly golden. Take the baking sheet out of the oven and place the veggies in a ziplock bag for 5 minutes to soften in their own steam.
Step 3
Transfer the baked bell peppers, zucchini, and walnuts to a food processor. Add coconut flour, 3 tbsp of olive oil, lemon juice, erythritol, salt, crushed red pepper, and cumin.
Step 4
Process until you get a smooth mixture. Transfer the dip to a bowl and spread it using the back of a spoon, creating swirls along the edges of the plate. Drizzle 1 tbsp of olive oil, and sprinkle chopped parsley and crushed walnuts.
Ingredients
- Red pepper – 2 medium – 2 1/2″ diameter x 2 3/4″
- Zucchini, raw – 0.5 medium
- Walnuts – 1 cup
- Coconut flour – 1 tbsp
- Olive Oil – 5 tbsp
- Lemon juice – 2 tbsp
- Powdered Erythritol (Icing Sugar) – 0.5 tbsp
- Salt – 1 tsp
- Crushed Red Pepper Flakes – 1 tsp
- Cumin, ground – 0.5 tsp
- Parsley – 0.25 cup, chopped
- Walnuts – 1 cup