Naturally Sweetened Muhammara Without Breadcrumbs
I made the best naturally sweetened Muhammara ever, and you might want to try it! It’s just roasted red bell pepper, pre-soaked almonds, and walnuts, and somehow, it’s so good. There are no weird ingredients, no sweeteners, just a straight-up addictive dip! And guess what? It`s gluten-free as there’s no need for breadcrumbs.
Muhammara is a Middle Eastern dip made with roasted walnuts and red bell peppers, combining savory, sweet, and smoky flavors with just the right amount of spice. It reminds me of Spanish Romesco Sauce, but it’s way easier to make with fewer ingredients.
I’ve been playing around to try and get this homemade dip to perfection and found that by dropping out the pomegranate molasses, it makes the perfect high-protein, naturally sweet red pepper dip.
While Homemade Hummus is a must in my kitchen, I actually prefer this red bell pepper dip with either warmed-up pita or Whole Spelt and Chia Bread. Still, it’s also amazing to dip Tikka Masala Sweet Potato Chips into it. You can even spread it on sandwiches or scoop it on top of grilled tofu. Seriously, it’s so good!
Why You’ll Love This Recipe ❤️
It’s one of the easiest and tastiest sauces on the internet- no joke! Made with just roasted red pepper, pre-soaked almonds, walnuts, olive oil, and a couple of spices, it’s naturally gluten-free and has no sweeteners.
The recipe is so wholesome, with omega-3-rich walnuts and vitamin C-rich red bell peppers being the foundation of the recipe. Check out the recipe and watch my video in the recipe card below!
Ingredient Notes and Substitutions
Find the complete list of ingredients, quantities, and instructions in the PRINTABLE RECIPE CARD at the end of this post.
- Roasted Red Pepper – I used air-fried red pepper (roasting option), but you can easily use store-bought roasted red pepper in a glass jar.
- Nuts – I used walnuts and almonds, but feel free to swap them with pine nuts, cashews, or hazelnuts for a different flavor.
- Olive Oil – Virgin olive oil adds richness, but you can use any other oil you prefer.
- Spices – The recipe calls for paprika and cumin, but feel free to adjust or add other spices to taste!
Let`s Make Naturally Sweetened Muhammara Without Breadcrumbs
Step 1 – Start by pre-soaking the nuts while the red pepper is being roasted.
Step 2 – Pop the red pepper in a roasting tin or the air-fryer on the roasting mode and roast it for 30 minutes at 200 degrees (200°C), turning it over after 15 minutes.
Step 3 – Leave it to cool for 10 minutes, and gently remove the outer skin and seeds. Do this on a plate and keep hold of all that juice to add to the blender.
Step 4 – After that, toss the red pepper flesh into the food processor with 50 grams of presoaked walnuts and 50 grams of raw almonds (these give it that lovely nutty richness, and you don’t even need to toast them because the flavors are so fresh!).
Step 5 – I added 1 clove, olive oil, a little paprika, and cumin for depth and spice. Blend it up, and you’ll get a wonderful, tasty, gluten-free, naturally sweet muhammara dip.
Tips for Extra Flavor
Try toasting the walnuts and almonds for a richer, toasted flavor, though pre-soaked nuts work perfectly for a quicker option.
Swap olive oil for sesame oil to add a hint of toasted sesame flavor. If raw garlic is too strong for you, roasting it gives the dip a subtle sweetness.
I didn’t add any sweetener because, honestly, this dip doesn’t need it; the roasted red pepper adds enough sweetness!
I also skipped breadcrumbs to keep the dip light and gluten-free. If it’s too thick, drizzle more olive oil.
Taste and adjust the spices to your liking. Sometimes, I throw in a pinch of cayenne for a little heat (totally optional, but so good!)
Ways to Enjoy Unsweetened Muhammara
Like many plant-based dips, muhammara can be beautifully presented with a variety of toppings. A drizzle of olive oil, crushed nuts, and fresh parsley work wonderfully. If in season, pomegranate seeds add a pop of color and sweetness. You can also sprinkle it with finely diced roasted red peppers, Homemade Croutons, or dried caramelized onions.
For a perfect platter, pair muhammara with other dips like Spinach and Pistachio Hummus, Beet Hummus, Black Garlic Pesto, Creamy Chili Avocado Pesto, or a Spicy Bean Spread. Serve with pita, crunchy crackers, Homemade Whole Spelt Bread, or fresh Roasted Vegetable Salad.
Leftovers? They make an excellent spread for sandwiches, buns, and burgers. Try it on bread with crispy tofu or Asian-Style Eggplant.
It’s also great as a base for wraps or spread onto tortillas, then add microgreens, salad leaves, or Raw Spinach.
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Frequently Asked Questions for Gluten-Free Muhammara
Presoaking nuts like walnuts and almonds makes them easier to blend, improves digestion, and can help reduce bitterness. It also activates enzymes that make their nutrients more available; basically, it makes them tastier and better for you.
Yes! You can use pine nuts, cashews, or even hazelnuts if you want to try something different.
It lasts 4-5 days in the fridge. To keep it fresh, add a thin layer of olive oil or mix in a drop of water!
Yes! You can freeze it for up to 1 month. Just thaw it in the fridge overnight and stir in olive oil or water to get it creamy again.
Yes, you can. Traditional Muhammara calls for breadcrumbs, but I find the dip far too dry. Maybe try adding a teaspoon at a time to get the texture you desire.
Though it`s traditionally eaten with pita bread, you can dip it in breadsticks, and like Hummus, you can dip it in salad sticks, spread it on bread or wraps, or dip it in crackers.
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Recipe Card with Notes
Naturally Sweetened Muhammara Without Breadcrumbs
Equipment
Ingredients
- 1 large roasted red bell pepper with its juice, (about 10 tablespoons of juice)
- 50 g of presoaked walnuts
- 50 g of raw almonds
- ¼ teaspoon Himalayan salt
- 1 large garlic clove or 5 tablespoons of olive oil
- ¾ teaspoon sweet paprika powder
- ¼ teaspoon cumin powder
- 5 tablespoons of virgin olive oil
Watch me Make it (Video)
Instructions
- Start by soaking your raw almonds and walnuts in water for 30 to 45 minutes (the longer, the better, and I do this while the red pepper is roasting).
- While the nuts soak, air-fry the pepper at 200°C for 30 minutes, (roasting mode) turning halfway, until charred and soft.
- Once the pepper is roasted, let it cool for about 15 minutes.
- After soaking the nuts, drain them well and let them sit for an additional 10-15 minutes to drain fully.
- Peel the skin off the pepper, which should come off easily. Cut off the stem and remove the seeds by gently sliding them out with your fingers. Be sure to save the juice from the pepper, as it will be added to the dip.
- In a high-powered blender or food processor, add the peeled roasted red pepper, olive oil, cumin, sweet paprika, salt, and garlic clove. Add the juice you saved from the pepper to the blender as well.
- Blend everything until smooth and well combined.
- Serve: Transfer the unsweetened Muhammara to a serving dish. Decorate with toppings of your choice. A drizzle of olive oil, crushed nuts, and fresh parsley or chopped Raw Spinach work wonderfully. If in season, pomegranate seeds add a pop of color and sweetness. You can also sprinkle it with finely diced roasted red peppers, Homemade Croutons, or dried caramelized onions. You can serve it with pita bread, fresh spelt bread, fresh veggies, or crackers. Enjoy your homemade, nutty, and flavorful dip!
Notes & Suggestions
Yes! You can freeze it for up to 1 month. Just thaw it in the fridge overnight and stir in some olive oil or water to get it creamy again.
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
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