Nut-Free Homemade Muhammara
Elevate your appetizer game with this Nut-Free Homemade Muhammara, a deliciously smoky and tangy red pepper dip that swaps traditional walnuts for toasted sunflower seeds, making it perfect for those with nut allergies. Roasted red bell peppers form the vibrant base, enhanced by the sweet-tart depth of pomegranate molasses, zesty lemon juice, and warm spices like cumin and smoked paprika. Creamy yet textured, this easy-to-make dip comes together in just 35 minutes and is ideal for spreading on pita bread, pairing with crisp veggie sticks, or serving as the star of your mezze platter. Gluten-free customization is simple with gluten-free breadcrumbs, and its rich flavor guarantees everyone will be coming back for seconds. A must-try for fans of bold, Mediterranean-inspired dishes!
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Recipe Information
Ingredients
- 2 red bell peppers
- 0.5 cup sunflower seeds
- 0.5 cup breadcrumbs
- 0.25 cup extra-virgin olive oil
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the red bell peppers on a baking sheet and roast them in the preheated oven for about 20 minutes, turning once halfway through, until the skins are charred and the peppers are tender.
Remove the peppers from the oven and place them in a bowl, covering with a lid or plastic wrap for about 10 minutes. This will make it easier to remove the skins.
Meanwhile, toast the sunflower seeds in a dry skillet over medium heat until they are golden brown and start to become fragrant. This should take about 5 minutes. Set aside to cool.
Peel the skins off the roasted peppers, then remove the stems and seeds.
In a food processor, combine the peeled roasted peppers, toasted sunflower seeds, breadcrumbs, olive oil, pomegranate molasses, lemon juice, garlic, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
Blend the ingredients until you reach a smooth and creamy consistency. Taste and adjust seasoning if necessary. You may add more pomegranate molasses or lemon juice for sweetness or tanginess if desired.
Transfer the Muhammara to a serving bowl and drizzle with a little extra olive oil before serving.
Serve with pita bread, vegetable sticks, or as part of a mezze platter.
Nutrition Facts
Calories |
1461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2070 mg | 90% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 62.9 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1338 mg | 28% | |
*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.
