Low Fat Homemade Muhammara
Brighten up your table with this Low Fat Homemade Muhammara, a smoky, nutty, and subtly sweet red pepper dip that’s as wholesome as it is irresistible. Crafted with charred red bell peppers, toasted walnuts, whole wheat breadcrumbs, and a splash of pomegranate molasses, this lighter take on a classic Levantine recipe maintains all the rich flavors you love—without the extra calories. A touch of smoked paprika and a hint of garlic add depth, while lemon juice and cumin bring a tantalizing balance of freshness and warmth. Perfect as a dip, spread, or accompaniment to grilled meats, this guilt-free dish is easy to prepare and comes together in under an hour. Whether you’re hosting a party or preparing a healthy snack, this Muhammara is a crowd-pleasing choice that proves low fat can still pack big flavor.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 1 cup walnuts
- 1 cup whole wheat breadcrumbs
- 2 tablespoons lemon juice
- 2 tablespoons pomegranate molasses
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cloves garlic
- 0.5 teaspoon red pepper flakes
- 1 tablespoon extra virgin olive oil
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven's broiler to high. Line a baking sheet with aluminum foil.
Cut the red bell peppers in half and remove the seeds and stems. Place the peppers cut side down on the prepared baking sheet.
Broil the peppers in the oven for about 10-15 minutes or until the skins are blackened and blistered.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. This helps to loosen the skins.
While the peppers are cooling, lightly toast the walnuts in a pan over medium heat for about 3-5 minutes, stirring frequently until they are fragrant. Be careful not to burn them.
Once cooled, use your fingers to peel off the skins from the peppers. Discard the skins.
In a food processor, combine the roasted peppers, walnuts, breadcrumbs, lemon juice, pomegranate molasses, ground cumin, smoked paprika, garlic cloves, and red pepper flakes.
Pulse the mixture until it is well combined and smooth, scraping down the sides as necessary.
With the food processor running, slowly drizzle in the olive oil and water until fully incorporated and the mixture is smooth and slightly creamy.
Taste and season the dip with salt and black pepper according to your preference.
Transfer the Muhammara to a serving bowl. It can be served immediately or chilled in the refrigerator for a few hours to allow the flavors to meld.
Garnish with a drizzle of extra virgin olive oil and a sprinkle of chopped walnuts if desired before serving.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 56.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 76.0 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2278 mg | 48% | |
*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.
