Low Fodmap Red Pepper And Walnut Dip

Name: Low Fodmap Red Pepper And Walnut Dip
Prep time: 10 min
Cook time: 25 min
Total time: 1 min
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

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 1 hours

Servings: 8

Cost: $2.33 /serving

Author : Em Schwartz, MS, RDN

spread beanless hummus vegetarian

Ingredients

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2 red bell peppers, halved lengthwise, stems and seeds removed1 ½ cup (180 grams) walnuts2 tablespoons garlic-infused olive oil2 tablespoons fresh lemon juice (about ½ lemon)½ teaspoon ground cuminSalt and pepper

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Instructions

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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 oven and let cool slightly before placing in a bowl. Cover bowl with plastic wrap and let cool for 30 minutes.

Step 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.

Step 4

Serve dip with low FODMAP veggies.