Whole30 Homemade Muhammara
Indulge in the smoky, nutty allure of Whole30 Homemade Muhammara, a roasted red pepper and walnut dip that’s as vibrant in flavor as it is in color. This paleo-friendly recipe swaps traditional breadcrumbs for toasted walnuts, making it grain-free, Whole30-compliant, and irresistibly creamy. The bold, earthy notes of cumin and smoked paprika are balanced with the tangy sweetness of pomegranate molasses and fresh lemon juice, while a hint of cayenne adds just the right kick. Perfect for serving as a dip with fresh vegetables, a spread for wraps, or a topping for grilled proteins, this homemade muhammara brings Middle Eastern-inspired flavors to life in under an hour. Dairy-free, gluten-free, and made with wholesome ingredients, it’s a must-try for anyone seeking a clean, delicious appetizer or snack.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 1.5 cups walnuts
- 0.25 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 large garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon sea salt
- 1 tablespoon pomegranate molasses (100% pomegranate juice, reduced)
- 2 tablespoons water
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Cut the red bell peppers in half and remove the seeds and membranes. Place them cut side down on the prepared baking sheet.
Roast the bell peppers in the preheated oven for about 20-25 minutes, until the skins are charred and the peppers are soft.
While the peppers are roasting, toast the walnuts in a dry skillet over medium heat for about 5-7 minutes, stirring frequently, until fragrant and lightly browned. Be careful not to burn them. Set aside to cool.
Once the peppers are roasted, place them in a bowl and cover with a lid or plastic wrap to steam for about 10 minutes. This will make it easier to peel off the skins.
Peel the skins off the roasted peppers - they should come off easily. Place the peeled peppers in a food processor.
Add the toasted walnuts, olive oil, lemon juice, garlic, cumin, smoked paprika, cayenne pepper, sea salt, pomegranate molasses, and water to the food processor with the roasted peppers.
Blend the mixture until it becomes a smooth, but slightly thick and textured dip. You can scrape down the sides of the bowl as needed.
Taste the muhammara and adjust seasoning if necessary by adding more salt or lemon juice to your preference.
Transfer the muhammara to a serving bowl and drizzle lightly with olive oil for an extra touch of flavor. Serve with fresh vegetables or as a spread.
Store any leftover muhammara in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.6 g | 225% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 85.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 35.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2172 mg | 46% | |
*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.
