Low FODMAP Red Pepper and Walnut Dip
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.
Nutrition Facts
188 Calories
3.8 gProtein
5.1 gCarbs
18.3 gFat
Ingredients
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.
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Continue Reading at Funwithoutfodmaps →Chef's Notes
Walnuts: A low FODMAP serving is 10 nut halves or 30 grams.
Walnuts: A low FODMAP serving is 10 nut halves or 30 grams.
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Reviews from the Original Source
great alternative to hummus
Love this! Definitely a great hummus substitute. I used about 2/3 cup purchased roasted red peppers instead of roasting my own and it turned out perfect.
I'm used to other romesco recipes and in my food processor this came out too thick, but with a good taste.
Next time I'll increase the pepper, oil and lemon quantity and cut back on the walnuts.
This was very good and easy. I had it on a rice cake with cream cheese. I think it might also taste good on chicken.
I just let the peppers cool down in the oven. I didn't have any problem peeling them.
Just made this - so wonderfully easy & delicious . I am brand new to the Low FODMAP food plan. Used it with gluten free rice crackers . Somebody asked if it was gluten free also but not sure. Thank you
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!!
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