This Low FODMAP Red Pepper and Walnut Dip is inspired by a yummy Middle Eastern recipe called muhammara. Serve it with your favorite low FODMAP veggies.
Missing hummus on the low FODMAP diet? Try this low FODMAP red pepper and walnut dip as an alternative.
It’s made with just 5 ingredients and can be ready in about an hour. It has a sweet-savory flavor and the walnuts add a boost of heart-healthy fats.
This low FODMAP dip features freshly roasted red bell peppers, which add sweetness and are a FODMAP-free veggie. Although a relatively simple step, roasting the peppers is what takes up most of the time in this recipe.
If you’d like to make this recipe in about 5 minutes, consider using jarred roasted red peppers. They haven’t specifically been tested for FODMAPs, which is why I suggest roasting fresh bell peppers in this recipe.
Ingredients
To make 8 servings of this low FODMAP red pepper and walnut dip, add these ingredients to your shopping list:
- Red bell peppers – 2 medium
- Walnuts – 1 ½ cup
- Garlic-infused oil – 2 tablespoons
- Lemon – 2 tablespoons juice (about ½ lemon)
- Ground cumin – ½ teaspoon
Serving suggestions: carrots, cucumber, other low FODMAP veggies
Low FODMAP notes
In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Red bell pepper is a FODMAP free food. Peppers and chili peppers contain capsaicin which can be a non-FODMAP trigger for some people. Avoid if you suspect spicy food is an issue.
Walnuts: A low FODMAP serving is 10 halves or 30 grams. This is about a ¼ cup.
Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that has been confirmed to be low FODMAP by Monash University. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.
Instructions
Step 1: 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.
Step 2: Remove from the oven and let cool slightly before placing peppers in a bowl. Cover bowl with plastic wrap (or lid) and let cool for 30 minutes.
Step 3: After cooling, remove peppers from the 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. Season with salt and pepper.
Serve dip with fresh cut low FODMAP veggies, corn chips, rice crackers, or toasted low FODMAP bread.
Storage: Refrigerate in an airtight container for up to 3 days.
Serve this with
Consider serving this dip with low FODMAP veggies like:
Carrots are a FODMAP-free food. Enjoy according to your appetite.
Cucumbers are a FODMAP-free food. Enjoy according to your appetite.
Kohlrabi is low FODMAP in servings up to a ½ cup or 75 grams.
Jicama is low FODMAP in servings up to ½ cup or 75 grams.
Or, serve this with corn chips, rice crackers, or low FODMAP bread.
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PrintRecipe
Low FODMAP Red Pepper and Walnut Dip
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Diet: Low Lactose
Description
This Low FODMAP Red Pepper and Walnut Dip is inspired by a yummy Middle Eastern recipe called muhammara. Serve it with your favorite low FODMAP veggies.
Ingredients
- 2 red bell peppers, halved lengthwise, stems and seeds removed
- 1 ½ cup (180 grams) walnuts
- 2 tablespoons garlic-infused olive oil
- 2 tablespoons fresh lemon juice (about ½ lemon)
- ½ teaspoon ground cumin
- Salt and pepper
Serving suggestions: carrots, cucumber, other low FODMAP veggies
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, olive oil, lemon juice, and cumin. Process until smooth. Season with salt and pepper.
- Serve dip with low FODMAP veggies.
Storage: Refrigerate in an airtight container for up to 3 days.
Notes
Walnuts: A low FODMAP serving is 10 nut halves or 30 grams.
- Category: Dip
- Method: Blender
- Cuisine: Mediterranean American
Keywords: Spread, beanless hummus, vegetarian
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Hannah says
Hi Em,
Thanks for this recipe. It is delicious.
Thick question – is it necessary to cover the peppers while they are cooling?
Thanks!
Em Schwartz, MS, RDN says
Hey Hannah, Glad you enjoyed it! Covering the peppers isn’t 100% necessary, but I’ve found the peppers are easier to peel if I’ve covered them while cooling. More recently, I’ve been placing the roasted peppers in a glass bowl with a lid (instead of plastic wrap) and that has worked well. I hope that helps! -Em
Katie says
I’m in the elimination phase, so would I only use the 10 walnuts, or use the amount you said, and only have 2 tablespoons to be safe?
Emily says
Hi, Katie! My recipes are designed so that 1 serving of the recipe, as written, will be safe for the elimination phase. I highlight foods that have FODMAP limits, like walnuts, as an FYI.
Lisa H says
Just made this dip and I can’t believe I’ve lived my whole life without knowing about it until now. It’s so tasty and moreish its delicious. My gut and I thank you!!
★★★★★
Emily says
Thank YOU, Lisa! I’m so glad you loved it! Thanks for sharing!! 🙂