Low Sodium Paleo Muhammara

Total time25 min

Prep time15 min

Cook time10 min

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Ingredients

6 servings

1 jar (12 oz) roasted red peppers, drained and patted dry
Pampa Fire Roasted Red Sweet Peppers 8.3oz
See all
1 cup raw walnut halves
2 tbsp pomegranate molasses
2 tbsp extra-virgin olive oil, plus more for serving
1 tbsp fresh lemon juice
1 ½ tsp aleppo pepper flakes
½ tsp ground cumin
¼ tsp smoked paprika
½ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 pinch cayenne pepper (optional)

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 tbsp pomegranate arils (optional)

Instructions

1
Heat a dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 5 minutes.
2
Add the toasted walnuts to a food processor and pulse 8–10 times until coarsely ground — the texture should resemble rough breadcrumbs, not a paste.

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