Pepper and Walnut Spread (Muhammara)
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
287
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.8 mg | (123 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 237 mg | (249 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Red Bell pepper
- 80 grams Walnut
- 1 slice Toast (crust removed)
- 2 garlic cloves
- 1 chili pepper (chopped)
- 2 Tbsps honey
- 3 Tbsps vegetable oil
- 1 splash lemon juice
- Sea salt
Preparation steps
1.
Rinse and halve peppers, remove seeds and ribs and place, cut-side down, on a baking sheet lined with parchment paper. Bake in preheated oven at 220°C (approximately 425°F) until skin is blackened and blistered, about 15 minutes. Remove from oven and cover with a damp cloth. Let cool, then remove skin.
2.
In a blender, combine roasted peppers with bread, walnuts, peeled garlic and chopped chile pepper. Puree. Gradually add oil while motor is running and puree until smooth. Season with lemon juice and sea salt. Serve with flatbread, if desired.
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