This Low FODMAP Red Pepper and Walnut Dip is based on a yummy Middle Eastern recipe called muhammara. It’s delicious served with fresh cut low FODMAP veggies, spread onto grilled chicken or served with low FODMAP toast.

I love having fresh veggies dipped in hummus. Unfortunately, hummus is not the best option on a low FODMAP diet because of the traditional high FODMAP ingredients used like garbanzo beans and garlic.

According to current Monash University data (as of April 2018), hummus has tested high (red) in FODMAPs for a 2 tablespoon serving and moderate (yellow) for a 1 tablespoon serving.

Although not exactly like hummus, I think this Low FODMAP Red Pepper and Walnut Dip is very reminiscent and is a great dip for fresh cut low FODMAP veggies – a quality I definitely miss about hummus.

Serving Suggestions:

Some of my favorite fresh cut low FODMAP veggies are:

Carrots: A low FODMAP serving of carrots is 1 medium or 61 grams**
Cucumbers: A low FODMAP serving of cucumbers is ½ cup or 64 grams**
Kohlrabi: A low FODMAP serving of kohlrabi is 1 cup or 135 grams
Jicama: A low FODMAP serving of jicama is ½ cup or 70 grams
Broccoli: A low FODMAP serving of broccoli is 1 cup or 90 grams

** No FODMAPs were detected in this food and most people should be able to tolerate larger amounts.

This recipe requires a little extra prep work due to the roasting of fresh red bell peppers, but the amount of flavor added is worth it!

Note: You could probably use jarred roasted red peppers, however, to my knowledge jarred roasted red peppers have not been tested (as of April 2018) and it can sometimes be hard to tell how much is an equivalent to a whole fresh bell pepper.

Low Fodmap Red Pepper and Walnut Dip

Author: Em Schwartz, MS, RDN
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 hour
Yield: 8
Category: Dip
Method: Blender
Cuisine: Mediterranean American

Print Recipe

Description

Ingredients

2 red peppers, halved lengthwise, stems and seeds removed
1 ½ cup walnuts
½ tsp. ground cumin
2 Tbsp. garlic-infused olive oil
½ lemon, juice of
Salt, to taste

Instructions

Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil. Place the peppers cut side down and roast for 20-25 minutes or until skins are wrinkled and slightly charred.
Remove from oven and let cool slightly before placing in a bowl. Cover bowl with plastic wrap and let cool for 30 minutes.
After cooling, remove peppers from bowl. Peel off the skins, discarding them, and placing the flesh into a food processor with walnuts, cumin, olive oil, and lemon juice. Process until smooth.
Serve with fresh cut low FODMAP veggies or toasted low FODMAP bread.