Sugar-Free Homemade Muhammara
Elevate your appetizer game with this **Sugar-Free Homemade Muhammara**, a vibrant and healthy twist on the traditional Middle Eastern red pepper and walnut dip. This recipe features naturally smoky, roasted red bell peppers blended with toasted walnuts, aromatic spices like cumin and paprika, and the tangy sweetness of pomegranate molasses—without a single added gram of sugar. Its creamy texture, subtly enhanced with breadcrumbs, is balanced by a hint of garlic, lemon juice, and a gentle kick of cayenne. Ready in under an hour, it's perfect as a dip for crispy pita, fresh vegetable sticks, or a spread for sandwiches. Whether you're hosting a dinner party or meal-prepping snacks for the week, this muhammara is the ultimate combination of rich flavor and wholesome ingredients.
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Recipe Information
Ingredients
- 3 whole Red bell peppers
- 1 cup Walnuts
- 3 tablespoons Olive oil
- 2 medium Garlic cloves
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 2 tablespoons Pomegranate molasses
- 0.5 teaspoon Salt
- 0.25 teaspoon Cayenne pepper
- 0.25 teaspoon Black pepper
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 400°F (200°C).
Place the whole red bell peppers on a baking sheet lined with baking paper.
Roast the peppers in the oven for about 25-30 minutes, or until the skins are charred and the peppers are tender, turning them halfway through.
While the peppers are roasting, toast the walnuts in a dry skillet over medium heat for about 5 minutes, or until lightly browned and fragrant. Set aside to cool.
Remove the roasted peppers from the oven and transfer them to a bowl. Cover with plastic wrap and let steam for 10 minutes; this will make it easier to remove the skins.
Peel the skins off the peppers, remove the seeds and stems, then roughly chop the peppers.
In a food processor, combine the roasted red peppers, toasted walnuts, olive oil, garlic, lemon juice, ground cumin, paprika, pomegranate molasses, salt, cayenne pepper, black pepper, and breadcrumbs.
Process the mixture until smooth, scraping down the sides as needed. The mixture should be creamy with some small bits for texture.
Taste and adjust the seasoning, adding more salt or spice if desired.
Transfer the muhammara to a serving bowl, drizzle with a little extra olive oil if desired, and sprinkle with additional toasted walnuts for garnish.
Serve as a dip with pita bread, vegetables, or use as a spread.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 60.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2075 mg | 90% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 68.6 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1535 mg | 33% | |
*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.
