Turkish · Lunch
Spicy Walnut Pepper Spread (Low-Calorie)
A Turkish-style muhammara reimagined lighter, blending toasted walnuts with roasted red pepper, pomegranate molasses, and cumin and chili powder, thickened with a small amount of breadcrumb rather than heavy oil. Served with fresh vegetable sticks for scooping instead of oil-laden flatbread.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
398Calories
13.2gProtein
28.4gFat
32.1gCarbs
14.5gSugar
7.9gFiber
612mgSodium
0mgChol
3.3gSat Fat
1024mgPotassium
128mgCalcium
3.8mgIron
0mcgVitamin B12
95mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Toast walnuts in a dry skillet over medium heat for 3 minutes, shaking often, until darkened slightly and fragrant.
2
Char
Roast bell pepper over a gas flame or under hot broiler for 8 to 10 minutes, turning until skin blisters and blackens.
3
Blend
Combine toasted walnuts, roasted pepper, pomegranate molasses, breadcrumbs, olive oil, garlic, cumin, chili powder, salt, and lemon juice in a food processor. Blend 1 minute until mostly smooth.
4
Plate
Spoon spread onto a plate, swirl a spoon through the center, scatter parsley on top, and arrange cucumber and carrot sticks alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g walnut, raw
- 240g240g roasted red bell pepper, peeled and seeded
- 2 tbsp2 tbsp pomegranate molasses
- 2 tbsp2 tbsp breadcrumbs-dried
- 2 tsp2 tsp olive oil
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp lemon-juice
- 2 tbsp2 tbsp parsley
- 200g200g cucumber
- 120g120g carrot
