Low Sodium Homemade Muhammara

Experience the vibrant flavors of the Middle East with this Low Sodium Homemade Muhammara, a healthy twist on the classic roasted red pepper and walnut dip. This recipe shines with its bold, smoky notes from oven-roasted red bell peppers and toasted walnuts, balanced by the tangy sweetness of pomegranate molasses and a hint of lemon juice. Whole wheat breadcrumbs add texture, while a carefully selected blend of cumin, paprika, and cayenne pepper delivers a subtle depth of spice without overwhelming the palate. Perfect for heart-smart diets, this low-salt version is as rich in taste as it is in nutritional value. Serve it with fresh pita, crunchy vegetables, or as a flavorful spread to elevate your favorite sandwiches. With minimal prep time and a stunning presentation, this muhammara is sure to be a crowd-pleasing addition to any table.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the red bell peppers on a baking sheet and roast in the oven for 25-30 minutes, or until the skins are charred and blistered. Turn them occasionally during roasting.

Step 3

Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with a lid or plastic wrap to allow the steam to loosen the skins. Let them sit for about 10 minutes.

Step 4

While the peppers are cooling, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant and lightly browned. Set aside to cool.

Step 5

Peel the charred skin off the roasted peppers, remove the stems, seeds, and any excess juices.

Step 6

In a food processor, combine the peeled roasted peppers, toasted walnuts, whole wheat breadcrumbs, olive oil, pomegranate molasses, lemon juice, cumin, paprika, garlic cloves, black pepper, and cayenne pepper.

Step 7

Blend until smooth but slightly coarse, stopping to scrape down the sides as needed.

Step 8

Taste and adjust seasoning if necessary. Feel free to add a bit more cayenne if you prefer it spicier.

Step 9

Transfer the muhammara to a serving bowl and drizzle with a little extra olive oil if desired.

Step 10

Serve with fresh pita bread, raw vegetables, or use as a spread on sandwiches.

Nutrition Facts

Serving size	(864.7g)

Amount per serving	% Daily Value*
Calories	1894.4

Total Fat 139.6g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 56.7g
Cholesterol 0mg	0%
Sodium 454.3mg	0%
Total Carbohydrate 142.9g	0%
Dietary Fiber 27.3g	0%
Total Sugars 73.6g
Protein 33.2g	0%

Vitamin D 0IU	0%
Calcium 260.2mg	0%
Iron 11.8mg	0%
Potassium 2091.2mg	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: 64.1%

Protein: 6.8%

Carbs: 29.2%