Recipes › Snack

• Snack
• 25 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Muhammara with vegetables

Roasted red pepper and walnut dip with cucumber and carrot.

Calories

194

Protein

5 g

Carbs

16 g

Fat

14 g

Per serving. Makes 4 servings.

Ingredients

• 2 Red bell pepper
• 60 g Walnuts
• 20 g Breadcrumbs
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• 1 tsp Ground cumin
• 0.5 tsp Chilli flakes
• 1 Cucumber
• 2 Carrot

Contains: Cereals containing gluten, Tree nuts. Always check the labels of what you buy.

Method

1. Heat the oven to 220°C (200°C fan). Roast the whole peppers on a tray for 15 minutes, turning once, until blackened in places.
2. Put them in a bowl, cover and leave for 10 minutes, then peel off the skins and remove the seeds.
3. Toast the walnuts in a dry pan for 2 minutes.
4. Blend the peppers, walnuts, breadcrumbs, oil, lemon juice, cumin and chilli flakes to a thick, slightly coarse dip.
5. Cut the cucumber and carrots into sticks and serve with the dip. Keeps 4 days in the fridge.

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