Roasted Red Pepper Dip (Muhammara) + Lunch Platter
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Our Muhammara dip lunch platter is a roasted red pepper dip, inspired by traditional Lebanese muhammara recipes!
The traditional walnut red pepper dip is made with bell peppers, walnuts, pomegranate molasses, lemon juice and chilly. It’s spicy, rich, sweet and tangy all at once.
We have simplified it quite a bit, using cheaper and easier to find ingredients, but never compromising on flavour.
Our muhammara dip uses jarred roasted red peppers, sunflower seeds, lemon juice, paprika and cumin. Sunflower seeds are generally cheaper than walnuts but add a similarly rich, nutty flavour. Delicious!
What to serve with muhammara dip
We don’t want to give you just a muhammara recipe – we want to give you a whole lunch, with nutritional info and all.
We know lots of our readers are watching their weight, so we designed this recipe to be a lunch that could fit in one of our weekly weight loss meal plans.
So, this recipe includes 2 servings of radishes, cucumber, carrot and flatbreads to accompany your dip!
This roasted red pepper dip works with virtually all veggies so you can absolutely use whatever vegetables you like/have laying around, too.
You’ve got your fresh fibrous veggies and some carbs in the flatbreads to bulk it out. Raw veggies can be kind of boring and tedious to munch through, so the flavourful dip really livens them up!
A great way to get through your five a day in style!
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A DIP dive into health benefits
Let’s quickly glance over the nutritional breakdown of this muhammara dip recipe!
With flatbreads and veggies included, it comes to 501 kcal total, which is a solid sized lunch or even a light, summer time dinner!
You’ve got 18g protein, which is also a good amount for a meal. We wouldn’t class this as a super HIGH PROTEIN dip, so if that is what you’re after you’re better off checking out this white bean dip or this black bean and lime dip!
But if you’re just looking for a balanced, protein-sufficient meal, you’re in the right place.
There is 20g fat per serving, which might sound high, but of that 20g only 2g are saturated (the unhealthy kind). So the rest is healthy, unsaturated fat, which your body needs for many purposes.
Thanks to all those veggies you have 12g fibre per serving here, which means this is a very filling dish (another weight loss pro!).
And that’s about it – dip in!
Ingredients
- 1 small persian cucumber
- 6 radish
- 2 medium carrot
- 4 flatbreads (about 200g)
- 7 oz roasted bell peppers in oil
- ⅓ cup sunflower seeds (preferably roasted)
- ⅓ cup panko
- ½ tsp sugar
- 1 tsp lemon juice
- ¼ tsp cumin, ground
- ½ tsp paprika powder
- Salt to taste
- ¼ tsp chili flakes
Instructions
- Prepare veggies cutting cucumber and carrots into sticks, radishes in half. Optionally, you can cut flatbread into small bite sized pieces and toast in the oven.1 small persian cucumber, 6 radish, 2 medium carrot, 4 flatbreads
- In a food processor place roasted bell peppers, roasted sunflower seeds, panko, cumin, lemon juice, sugar, paprika, salt and chili flakes if using. Process until you get a smooth purée.7 oz roasted bell peppers in oil, ⅓ cup sunflower seeds, ⅓ cup panko, ½ tsp sugar, 1 tsp lemon juice, ¼ tsp cumin, ground, ½ tsp paprika powder, Salt to taste, ¼ tsp chili flakes
- Serve platter with muhammara, cucumbers, radishes, carrots and flatbread.
NOTES
- Tips: I often use sundried tomatoes in oil instead of peppers in oil. Works the same! Pick your fave dipping veggies for the Muhammara.
- Make-ahead? Yes, absolutely!
Nutrition
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
Abril Macías
Creator of this wonderful recipe!
I am a culinary creator and food photographer from Quito, Ecuador. I have a Master’s degree in New Food Thinking and a Bachelor’s degree in Gastronomy, my expertise lies in crafting and capturing creative dishes. Collaborating with websites and blogs worldwide, I develop recipes and bring them to life through captivating photographs.
I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
This article has been medically reviewed by James LeBaigue MSc Learn More
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
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