Paleo Homemade Muhammara
Dive into the bold and smoky flavors of this **Paleo Homemade Muhammara**, a wholesome twist on the classic Middle Eastern red pepper and walnut dip. This nutrient-packed recipe showcases roasted red bell peppers, toasted walnuts, and a hint of pomegranate molasses for a perfectly balanced blend of sweetness and tang. Accentuated with aromatic garlic, earthy cumin, and a touch of warmth from smoked paprika and cayenne pepper, this luscious dip is entirely grain- and dairy-free, making it paleo-friendly and ideal for clean eating. Ready in just 35 minutes, this vibrant spread is perfect as a healthy appetizer, served with fresh veggies or paleo crackers, or as a flavor-boosting accompaniment to grilled meats or roasted veggies. Whether for entertaining or snacking, it’s a must-try recipe that will bring authentic Mediterranean flair to your table.
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Recipe Information
Ingredients
- 3 large Red bell peppers
- 1 cup Walnuts
- 0.25 cup Extra virgin olive oil
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Cayenne pepper
- 1 tablespoon Pomegranate molasses
Instructions
Preheat your oven to 450°F (230°C).
Place the red bell peppers on a baking sheet and roast in the oven for 20 minutes, turning halfway through, until the skins are charred and the peppers are soft.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with a plate or plastic wrap and let the peppers steam for about 10 minutes. This will make peeling easier.
While the peppers are steaming, lightly toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
Once the peppers are cool enough to handle, peel away the skins and remove the seeds and stems.
In a food processor, combine peeled red peppers, toasted walnuts, olive oil, garlic cloves, lemon juice, ground cumin, smoked paprika, sea salt, cayenne pepper, and pomegranate molasses.
Process the mixture until you achieve a smooth and creamy texture. Pause occasionally to scrape down the sides of the bowl.
Taste and adjust seasoning accordingly, adding more salt, lemon juice, or cayenne pepper as desired.
Transfer the Muhammara to a serving bowl. Drizzle with a little extra olive oil if desired and sprinkle with additional walnuts or herbs for garnish.
Serve immediately as a dip with fresh vegetables or paleo-friendly crackers, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 56.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 48.0 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1902 mg | 40% | |
*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.
