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Roasted Red Pepper and carrots dip recipe

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.
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.
Simone - Munchyesta.com
Prep Time 5 minutes
Cook Time 30 minutes
Serving Size 12 people

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

Instructions

  • 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, fresh basil, 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 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.
  • Being careful not to burn yourself, pour/scrape the vegetables and seasoning into a blender or food processor. Add the garlic powder, basil, 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.

Notes

You can store the red pepper dip in a clean sealed container in the refrigerator for 4-5 days.