Bright & Better Muhammara (Mediterranean-Smart, No Added Sugar)
A silky, brick-red roasted pepper and walnut dip with lively sweet-tart depth—engineered for Mediterranean-diet balance, zero added sugar, and the same glossy, spoon-swirled look you expect.
Servings 8
Calories 109kcal
Equipment
- Small skillet
- food processor (or high-power blender)
- Spatula
- If roasting peppers: sheet pan
- Tongs
- bowl with cover.
Ingredients
- 3 medium roasted red bell peppers about 450 g peeled flesh, unsalted
- ½ cup 55 g walnuts, unsalted, lightly toasted
- ¼ cup 20 g old-fashioned rolled oats, pulsed to fine crumbs
- 2 Tbsp 14 g ground flaxseed
- 1½ Tbsp 22 g extra-virgin olive oil, plus a little for drizzling
- 1 small pitted date about 7 g, finely chopped
- 1½ Tbsp 22 ml fresh lemon juice
- 1 tsp 5 ml red wine or pomegranate vinegar
- 1 small garlic clove minced
- 1 –1½ tsp Aleppo pepper or ½ tsp red pepper flakes
- ½ tsp ground cumin
- ¼ tsp sumac optional
- Freshly ground black pepper to taste
- To finish and serve: a drizzle of EVOO chopped walnuts, a pinch of Aleppo, fresh mint; warm whole-wheat pita or crisp vegetables
Instructions
- Roast (optional): Char whole peppers under the broiler or over a flame, turning until skins blister. Steam in a covered bowl 10 minutes, then peel, seed, pat dry, and cool completely.
- Toast & prep: In a dry skillet over medium heat, toast walnuts 2–3 minutes until fragrant; cool. Pulse oats in the processor to fine crumbs; add ground flax and pulse to combine.
- Bloom spices: Over low heat, warm 1 teaspoon EVOO with the garlic, Aleppo, and cumin for 30–45 seconds until aromatic; scrape into the processor.
- Build the base: Add cooled peppers, remaining EVOO, chopped date, lemon juice, vinegar, and optional sumac. Pulse, then process until mostly smooth but not pasty.
- Set the texture: Add the oat–flax mixture and pulse in short bursts until the dip thickens and holds gentle peaks.
- Rest & finish: Let stand 10 minutes so oats/flax hydrate. Taste and adjust lemon (brightness), vinegar (tang), Aleppo (heat), and black pepper (bite). Spoon into a shallow bowl, swirl the surface, drizzle with EVOO, and garnish with chopped walnuts, a pinch of Aleppo, and mint. Serve warm pita or vegetables alongside.
Notes
Storage: Refrigerate in a covered container up to 4 days. Bring to room temperature and stir before serving.
Nutrition Facts
Per serving: 1/8 of recipe (~¼ cup)- Calories: 109 kcal
- Total Fat: 8.3 g
- Saturated Fat: 0.91 g
- Carbohydrates: 7.5 g
- Dietary Fiber: 2.46 g
- Total Sugars: 3.25 g
- Added Sugars: 0 g
- Protein: 2.40 g
- Sodium: 3 mg