High Protein Homemade Muhammara
Indulge in the rich, smoky flavors of this *High Protein Homemade Muhammara*, a nutritious twist on the classic Middle Eastern red pepper and walnut dip. Roasted red bell peppers form the base of this vibrant spread, while toasted walnuts, whole wheat breadcrumbs, and a surprising addition of protein-packed chickpeas provide a creamy, wholesome texture. Infused with the tangy sweetness of pomegranate molasses, the earthy warmth of cumin, and a hint of spice from Aleppo pepper, this muhammara is bursting with bold, balanced flavors. With just 15 minutes of prep and under 30 minutes total, it’s perfect for meal prep or an elevated appetizer. Serve it with warm pita bread, fresh veggies, or as a flavorful condiment for grilled meats and vegetables. This high-protein, homemade muhammara is not just a dip—it’s a versatile, nutrient-rich delight!
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Recipe Information
Ingredients
- 4 large red bell peppers
- 1 cup walnuts
- 0.5 cup cooked chickpeas
- 0.5 cup whole wheat bread crumbs
- 2 tablespoons pomegranate molasses
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 0.5 teaspoon ground red pepper (Aleppo or red chili flakes)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 425°F (220°C).
Wash the red bell peppers and place them on a baking sheet. Roast in the oven for about 20-25 minutes, turning occasionally until the skin is charred and blistered.
Once roasted, transfer the peppers to a bowl and cover with plastic wrap or a lid to allow them to steam for about 10 minutes. This will make peeling the skin easier.
While the peppers are steaming, toast the walnuts in a dry pan over medium heat for about 5 minutes, stirring frequently until they are lightly browned and fragrant.
Transfer the toasted walnuts to a food processor and add the cooked chickpeas, bread crumbs, pomegranate molasses, olive oil, peeled garlic cloves, lemon juice, ground cumin, red pepper flakes, salt, and black pepper.
Peel the charred skin from the roasted peppers, remove the stems, and seeds, and add the flesh to the food processor.
Blend the mixture until smooth but with some texture remaining, scraping down the sides as needed. Taste and adjust seasoning if necessary.
Transfer the muhammara to a serving bowl. Drizzle with a little extra olive oil and garnish with a few whole walnuts or a sprinkle of red pepper flakes if desired.
Serve with warm pita bread, sliced vegetables, or as a condiment with grilled meats or vegetables.
Nutrition Facts
Calories |
2069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 91.1 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2818 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
