Whole30 Homemade Muhammara

Experience the vibrant flavors of the Middle East with this Whole30 Homemade Muhammara, a smoky and subtly sweet roasted red pepper and walnut dip that’s both nutritious and delightfully satisfying. This recipe keeps things clean and compliant with Whole30 guidelines by using wholesome ingredients like freshly roasted red bell peppers, toasted walnuts, and a touch of homemade pomegranate molasses for natural sweetness. Enhanced with bold spices like cumin, smoked paprika, and cayenne, this dip offers a perfect balance of smoky, tangy, and slightly spicy flavors. Quick to prepare and naturally gluten-free and dairy-free, this muhammara is perfect as a veggie dip, spread for grain-free wraps, or even a luscious topping for grilled proteins. Ready in under an hour, it’s a must-try for any Whole30 enthusiast looking to elevate their snacking or meal-prep game!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Step 2

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

Step 3

Roast the bell peppers in the preheated oven for about 20-25 minutes, until the skins are charred and the peppers are soft.

Step 4

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.

Step 5

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.

Step 6

Peel the skins off the roasted peppers - they should come off easily. Place the peeled peppers in a food processor.

Step 7

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.

Step 8

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.

Step 9

Taste the muhammara and adjust seasoning if necessary by adding more salt or lemon juice to your preference.

Step 10

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.

Step 11

Store any leftover muhammara in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(891.0g)

Amount per serving	% Daily Value*
Calories	1913.8

Total Fat 175.6g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 85.0g
Cholesterol 0mg	0%
Sodium 1196.7mg	0%
Total Carbohydrate 76.7g	0%
Dietary Fiber 25.1g	0%
Total Sugars 35.9g
Protein 34.5g	0%

Vitamin D 0IU	0%
Calcium 259.1mg	0%
Iron 9.7mg	0%
Potassium 2172.4mg	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: 78.0%

Protein: 6.8%

Carbs: 15.1%