Low Sodium Homemade Muhammara
Celebrate bold, vibrant flavors with this Low Sodium Homemade Muhammara, a healthy twist on the classic Middle Eastern red pepper and walnut dip. Roasted red bell peppers provide a smoky-sweet base, while toasted walnuts and whole wheat breadcrumbs create a satisfyingly rich texture. Pomegranate molasses lends a tangy depth, balanced by the warm spice of cumin and paprika with a subtle kick of cayenne. This low-sodium version retains all the traditional integrity of muhammara without compromising on taste, making it perfect for heart-healthy diets. Ready in just over an hour, this delightful dip pairs beautifully with fresh pita, crisp veggies, or as a flavorful spread. Perfect for parties, appetizers, or a wholesome snack, it’s a must-try recipe for any lover of Mediterranean cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large red bell peppers
- 1 cup walnuts
- 0.5 cup whole wheat breadcrumbs
- 0.25 cup extra virgin olive oil
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 cloves garlic
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the red bell peppers on a baking sheet and roast in the oven for 25-30 minutes, or until the skins are charred and blistered. Turn them occasionally during roasting.
Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with a lid or plastic wrap to allow the steam to loosen the skins. Let them sit for about 10 minutes.
While the peppers are cooling, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant and lightly browned. Set aside to cool.
Peel the charred skin off the roasted peppers, remove the stems, seeds, and any excess juices.
In a food processor, combine the peeled roasted peppers, toasted walnuts, whole wheat breadcrumbs, olive oil, pomegranate molasses, lemon juice, cumin, paprika, garlic cloves, black pepper, and cayenne pepper.
Blend until smooth but slightly coarse, stopping to scrape down the sides as needed.
Taste and adjust seasoning if necessary. Feel free to add a bit more cayenne if you prefer it spicier.
Transfer the muhammara to a serving bowl and drizzle with a little extra olive oil if desired.
Serve with fresh pita bread, raw vegetables, or use as a spread on sandwiches.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 56.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 454 mg | 20% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 73.6 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2091 mg | 44% | |
*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.
