Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low FODMAP Red Pepper and Walnut Dip


  • Author: Em Schwartz, MS, RDN
  • 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

Scale
  • 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

  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.
  2. Remove from oven and let cool slightly before placing in a bowl. Cover bowl with plastic wrap and let cool for 30 minutes.
  3. 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.
  4. 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.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dip
  • Method: Blender
  • Cuisine: Mediterranean American

Keywords: Spread, beanless hummus, vegetarian