Low Fat Homemade Muhammara

Dive into the irresistible flavors of this **Low Fat Homemade Muhammara**, a healthier twist on the classic Middle Eastern red pepper and walnut dip. Smoky roasted red bell peppers are blended with toasted walnuts, whole wheat breadcrumbs, and tangy pomegranate molasses, creating a rich yet light spread that's perfect for dipping or spreading. A touch of cumin and smoked paprika adds depth, while lemon juice brightens every bite. Ready in under an hour, this low-fat version uses just a tablespoon of extra virgin olive oil, keeping it guilt-free and nutritious without sacrificing creaminess. Serve it with warm pita, crunchy veggies, or as a condiment for grilled meats—perfect for any gathering or snack.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 3 large red bell peppers
• 1 cup walnuts
• 1 cup whole wheat breadcrumbs
• 2 tablespoons lemon juice
• 2 tablespoons pomegranate molasses
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 cloves garlic
• 0.5 teaspoon red pepper flakes
• 1 tablespoon extra virgin olive oil
• 2 tablespoons water
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven's broiler to high. Line a baking sheet with aluminum foil.

Step 2

Cut the red bell peppers in half and remove the seeds and stems. Place the peppers cut side down on the prepared baking sheet.

Step 3

Broil the peppers in the oven for about 10-15 minutes or until the skins are blackened and blistered.

Step 4

Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. This helps to loosen the skins.

Step 5

While the peppers are cooling, lightly toast the walnuts in a pan over medium heat for about 3-5 minutes, stirring frequently until they are fragrant. Be careful not to burn them.

Step 6

Once cooled, use your fingers to peel off the skins from the peppers. Discard the skins.

Step 7

In a food processor, combine the roasted peppers, walnuts, breadcrumbs, lemon juice, pomegranate molasses, ground cumin, smoked paprika, garlic cloves, and red pepper flakes.

Step 8

Pulse the mixture until it is well combined and smooth, scraping down the sides as necessary.

Step 9

With the food processor running, slowly drizzle in the olive oil and water until fully incorporated and the mixture is smooth and slightly creamy.

Step 10

Taste and season the dip with salt and black pepper according to your preference.

Step 11

Transfer the Muhammara to a serving bowl. It can be served immediately or chilled in the refrigerator for a few hours to allow the flavors to meld.

Step 12

Garnish with a drizzle of extra virgin olive oil and a sprinkle of chopped walnuts if desired before serving.

Nutrition Facts

Serving size	(927.9g)

Amount per serving	% Daily Value*
Calories	1759.9

Total Fat 100.8g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 56.7g
Cholesterol 0mg	0%
Sodium 2035.0mg	0%
Total Carbohydrate 184.3g	0%
Dietary Fiber 33.5g	0%
Total Sugars 76.0g
Protein 41.4g	0%

Vitamin D 0IU	0%
Calcium 304.1mg	0%
Iron 14.8mg	0%
Potassium 2278.5mg	0%

*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.

Source of Calories

Fat: 50.1%

Protein: 9.1%

Carbs: 40.7%