Roasted Red Pepper and carrots dip recipe

Name: Roasted Red Pepper and carrots dip recipe
Prep time: 5 min
Cook time: 30 min
Ingredients: 2 tbsp Olive Oil; 2 large Carrots (sliced); 5 Red Bell Peppers (or 1 7oz jar roasted red bell peppers); 1 15 oz can Red Kidney Beans or Cannellini Beans (rinsed and drained); Juice from ½ Lemon; ¼ tsp Ground Cumin; Pinch of dried Chili flakes; 1 tsp Garlic Powder; 1 tsp Sea salt or Kosher Salt (more if needed); 2 tsp Paprika; 1 handful Fresh Basil (optional)

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This creamy rich roasted red pepper and carrot dip recipe is just the right amount of savory, with a hint of spice and a little smoky goodness. This is my muhammara with a twist dip. Featuring roasted peppers and carrots, this healthy roasted red pepper dip recipe is loaded with flavors. I like to serve my roasted peppers and carrots dip with warm pita bread, and fresh naan bread, slathered on top of a sandwich or scooped on top of grilled portobello steaks. And, of course, I adore serving my muhmmara dip with a bowl full of chips or tacos, or if I’m in the mood to be healthy, a side of vegetables to use as a healthy snack.

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You know those days when you know you should eat a healthy meal but you really want a snack fest of chips, tacos, and dip? Now you can have both. This deliciously rich and creamy vegan roasted red peppers dip is a healthy no-guilt protein-rich flavor-loaded dip that’s utterly satisfying. Scoop up the creamy smoky red dip with crispy tacos and get ready for flavor heaven. Yum.

What’s great about this easy vegan roasted red pepper and carrots dip recipe

Just about everything
Quick to make – if you’re using leftover roasted veggies like I usually do, this easy dip will be ready to make in under 5 minutes
Great way to use leftover roasted carrots – this creamier-than-creamy dairy-free dip is my favorite way to use any leftover roasted carrots from last night’s dinner.
Healthy dairy-free dip
Delicious and healthy
A low-calorie snack that’s full of plant-based protein
Great way to eat all your daily veggies and make your kids forget they’re eating healthy vegetables
Meal prep-friendly and freezer-friendly dip

In this blog post

What is Muhammara
Roasted red pepper dip ingredients
How to make roasted red pepper dip
How to make red pepper dip in air fryer
What to serve with dips
FAQs – all your red pepper dip questions answered

What is Muhmmara (or Mouhammara)?

Muhmmara or Mouhammara is a savory roasted peppers and walnut dip or spread. It’s a little smoky, a little spicy mixed with a little sweetness…and it’s amazing as a healthy dip or sandwich spread. And it’s also delicious and served as a sauce with roasted veggies and vegan steak or roast.

The word muhammara is from the Arabic word ahmar, and it literally means red. This creamy red dip originated in Syria and has spread throughout the world because of its delicious flavor.

My roasted red pepper dip is based on the traditional muhammara but with a twist. Because most of my favorite people are allergic to nuts, I’ve created this nut-free muhammara roasted red peppers dip without nuts. To replace the nutty texture, and to make the dip extra creamy, the nuts have been replaced with roasted carrots for a hint of sweetness and a little bite, and I’ve added beans to make the dip smooth and velvety rich. It’s resulted in a luxe smoky flavored, irresistibly creamy, and utterly flavorful vegan nut-free muhammara dip.

What’s in this Muhammara with a twist roasted red pepper dip recipe?

This easy savory roasted peppers and carrots Muhammara is a different (and absolutely delicious) take on the traditional recipe. It’s incredibly easy to make, loaded with irresistible flavors and creamy textures. All you need to make this easy roasted peppers dip is

Roasted red peppers – you can roast your own red peppers (like I do in this recipe) or alternatively you can also buy already roasted peppers at the grocery store. Both will work equally well.

Roasted Carrots – any type of roasted carrots will work. If you have leftover roasted carrots from yesterday’s dinner you can use them to make this easy pepper and carrots dip. Alternatively, can roast the carrots and peppers together on a sheet pan.

Beans – the beans add so much creaminess to this dip, not to mention a lot of extra protein. You can use red beans as I did, or alternatively use white beans such as cannellini beans or similar. I prefer using canned beans as they’re always cooked to tender perfection and I usually always have some in my pantry…but you can just as easily boil your own beans. Just make sure to boil until the beans are completely cooked and tender. You need tender beans to make the dip velvety thick.

Olive oil – I like to use extra virgin olive oil in my roasted peppers and carrots dip, but you can use any type of vegetable oil you prefer. Avocado oil, walnut oil, or any other vegetable oil will work well.

Spices – red chili flakes, salt, cumin, garlic powder, and paprika.

Lemon juice – lemon juice makes the dip lighter and fresher while also adding lots of vitamin C.

Recommended tools to make roasted red peppers and carrots dip

A blender or food processor is a must-have tool to make creamy dips.
An oven or air fryer – if you’re roasting your own peppers and carrots for this delicious creamy dip you need an oven or air fryer. Both work equally well. (See cooking instructions for oven and air fryer below)

How to make roasted red peppers and carrots dip

Line a baking sheet with baking paper and preheat the oven to 400F (190 degrees Celsius).

Place the sliced carrots and peppers on the baking sheet and drizzle with olive oil. Season with salt, paprika, chili flakes, and ground cumin. Roast the vegetables in the oven for 30 minutes. Flip over halfway through cooking. Once the vegetables are golden brown, remove them from the oven.

Being careful not to burn yourself, pour/scrape the vegetables and seasoning into a blender or food processor. Add the garlic powder, lemon juice, and red beans and blend/process until the dip is smooth and creamy. You may need to stop and scrape down the sides a few times to get everything blended.

How to make roasted red pepper and carrots muhammara in an air fryer

Place the sliced carrots and peppers in the air fryer and drizzle with olive oil. Season with salt, paprika, chili flakes, and ground cumin. Roast the vegetables in the oven with the air fryer at the highest temperature for 30 minutes. Flip over halfway through cooking. Once the vegetables are golden brown, shut off the air fryer.

Delicious ways to change up your roasted red pepper dip

I don’t know about you, but I adore changing up my recipes and adding new ingredients to make them taste better/different/new ever so often. Here are some of my favorite ways to jazz up my already delicious roasted red pepper dip for those days I want extra flavors.

Fresh herbs – try adding a handful of fresh basil or cilantro to the blender when you’re making this dip. It’s delicious

Olives – finely chopped olives give the dip a little bite and jazz.

Sun-dried tomatoes – mmm, this is one of my favorite ways to add rounded flavors, a hint of sweetness, and a taste of summer to any recipe.

A little balsamic vinegar – gives depth and freshness to everything

Fresh garlic – you can also use garlic pepper powder if you prefer

What to serve with roasted red pepper and carrots dip

This tasty creamy dip is great with everything. Use it as a deliciously healthy sandwich spread topped with all your favorites like avocado slices, grilled mushrooms, tomatoes, and so on. Or try one of these tasty serving ideas…

Serve as a sauce with:

And add a delicious salad like:

And serve with a tasty bread like:

Frequently asked questions about red pepper dip

How to store roasted red pepper dip (muhammara)

You can store the red pepper dip in a clean sealed container in the refrigerator for 4-5 days. I’ve heard some people say it’s a great dip to freeze, but I haven’t personally tried it yet (it’s too tasty and I never have leftovers to freeze).

How to freeze red pepper dip?

To freeze this red peppers dip just transfer it to a freezer bag or freezer-safe container. Freeze for up to 3 months. Let the dip thaw slowly overnight in the refrigerator and stir it before serving. You can stir in a tablespoon of olive oil to make it more creamy if needed.

Can I make roasted red pepper dip without carrots?

Absolutely. This dip is great with and without carrots. So if you don’t have carrots at home or you want a dip that’s ready to eat in 5 minutes without any cooking, just leave out the carrots and use roasted red peppers from a jar.