Roasted Red Pepper Butterbean Weetabix Dip (Vegan)

This Roasted Red Pepper Butterbean Weetabix Dip is vegan, high in protein and so delicious. Inspired by the much-loved muhammara dip, this roasted pepper recipe is also packed with butterbeans and warming spices.

I just love a good dip, whether it is hummus, guacamole or something a bit fancier like this muhammara-inspired roasted pepper dip. Like the classic spicy Syrian dip, it’s based on roasted red peppers with walnuts and pomegranate molasses, but I’ve taken it to the next level, adding some beans for protein and instead of breadcrumbs, we are using Weetabix. These add a lovely nutty and wholesome flavour and texture to the dip as well as keeping it a little lighter and wholesome.

A grazing board with Roasted Red Pepper Butterbean Weetabix Dip and vegetables
Grazing Board with Crudites and Pepper Butterbean Dip

Why will I love this dip?

This is so delicious:

  • Nutty, wholesome and rich
  • Pepper, smokey and tangy
  • Made with wholesome ingredients
  • Packed with roasted red peppers and walnuts (great for brain health)
  • Made with pomegranate molasses for tang
  • Full of with butterbeans for protein
  • Easy and quick to make
  • Lasts a while in the fridge so great for meal prep
  • Delicious to spread into sandwiches or as a mezze board
  • Great for all the family
  • Naturally vegan and easily nut-free and gluten-free

If you already love the sound of this dip the skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredient list is fairly simple and you can see my favourites in the “shop the recipe” section below.

Here are the ingredients for the roasted peppers:

  • Red peppers: the key to the dip is roasting your peppers until they charr. I like to half mine, take out the insides and then rub with oil. Once roasted, allow to cool until it’s safe to handle and then peel away the skins (you can eat the skins as they are) and then use the flesh for the dip.
  • Red onion: for some added flavour. You can use white onion if that is all you have.
  • Garlic: I love roasting the whole bulb and then squeezing out the cloves for the dip as they turn to sweet and sticky with a gorgeous warming flavour. Save the rest of the garlic bulbs for tahini sauces, curries and spreading onto toast like for my Pan con Tomate.
  • Olive oil: for roasting.
  • Salt and pepper: for seasoning.

And for the rest of the dip:

  • Butterbeans: or you can use white beans or chickpeas to also add the protein element to this dip. These blend up really well into the dip to make it smooth and thick yet a little chunky. I use the Bold Bean Co butterbeans as they are the best and much plumper and juicier than others.
  • Hot smoked paprika: this adds richness and warmth that tastes so good.
  • Lemon: for tang.
  • Weetabix: these are used instead of breadcrumbs as seen in most muhammara recipes. I love the flavour they add and make sure yoy use a gluten-free alternative, where needed.
  • Walnuts: these are so nutty and delicious as well as being packed with brain healthy ingredients and nutrients. If you are making this nut-free, swap these for sunflower seeds.
  • Pomegranate molasses: this is traditionally used in muhammara dip and is a tangy sweet and sticky sauce. You can swap this for balsamic glaze, if you don’t have any of the molasses.

To serve:

  • Fruits and veggies: I love to add some cucumber, carrot and red pepper sticks to dip into as well as some grapes, tomatoes and other crudites for sharing.
  • Weetabix or other crackers: for dipping.
  • Nuts/seeds: to add more crunch.
  • Other dips: like vegan cream cheese, hummus or guacamole.

Is this gluten-free and nut-free?

This is easily gluten-free, as along as you use gluten-free Weetabix-style biscuits and to make this nut-free, swap the walnuts for sunflower seeds.

How do I make this?

This is so easy to make and so delicious:

  • Chop and peppers and onions and trim the garlic: and rub with oil.
  • Roast for 30 minutes until tender: and allow to cool slightly.
  • Peel away the skins from the red peppers: and squeeze out some of the garlic bulbs.
  • Add all the ingredients to a food processor: and pulse to a smooth but chunky mix, you want to keep some texture.
  • Place in a bowl and chill in the fridge: until needed.

How long will this last?

This dip will keep for 2-3 days in the fridge in a sealed container.

What can I enjoy this with?

This is so versatile:

  • Enjoy as part of a mezze/grazing board with other dips like:
    • Creamy hummus
    • Roasted broccoli pesto dip
    • Vegan cream cheese
    • Guacamole
  • In a pour with some crudites
  • Spread onto toast
  • In sandwiches with tofu and grilled veggies
  • On the side of nourish bowls
A sharing board with crudites and Roasted Red Pepper Butterbean Weetabix Dip
Sharing Board with Crudites and Red Pepper Butterbean Weetabix Dip

What else can I make?

If you are looking for more vegetable-focused meals and snacks:

A bowl of Roasted Red Pepper Butterbean Weetabix Dip with cucumber

Roasted Red Pepper Butterbean Weetabix Dip (Vegan)

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Roasted Red Pepper Butterbean Weetabix Dip is vegan, high in protein and so delicious. Inspired by the much-loved muhammara dip, this roasted pepper recipe is also packed with butterbeans and warming spices.


For the Roasted Red Peppers:

  • 2 red peppers
  • 1 red onion
  • 1 garlic bulb
  • 2 tbsp olive oil
  • Salt and pepper

For the Dip:

  • 160g butterbeans, drained weight
  • ½ tsp hot smoked paprika
  • 1 lemon, juiced (2 tbsp)
  • 2 Weetabix
  • 50g walnuts
  • 1 tbsp pomegranate molasses or balsamic vinegar

To Serve:

  • 2-4 Weetabix
  • A selection of fruits and vegetables (grapes, carrots, cucumbers, tomatoes)
  • Vegan cream cheese or dairy-free yoghurt
  • Walnuts


  1. For the peppers: preheat the oven to 180Fan/200ºC. Slice the peppers in half and remove the seeds. Peel and chop the red onion into chunks and add both to a tray with 1 tbsp olive oil. Slice the top off the garlic so that the cloves are exposed and place in a square or tin foil. Rub with 1 tbsp olive oil and a pinch of salt and wrap up in the foil. Season well and rest for 30 minutes, until the peppers are charring. Allow to cool for 20 minutes, until cool enough to handle.
  2. Prepare the peppers and garlic: using your hands, peel away the skins from the pepper halves (you can eat this or add to salads) and squeeze out 4 garlic cloves from the bulb.
  3. For the dip: add the peeled peppers, garlic and red onion to a food processor along with all of the other dip ingredients. Pulse to a slightly chunky but mainly smooth dip. Spoon into a bowl and allow to chill in the fridge (it will thicken slightly).
  4. To serve: spoon the roasted red pepper butterbean Weetabix dip into bowls and serve on boards with your favourite accompaniments.
  5. Keep leftover dip in a sealed container in the fridge for 3-5 days.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Roasted Red Pepper Butterbean Weetabix Dip so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With roasted pepper dip love x

p.s. this recipe was first made with Weetabix but this blog post is not sponsored and all opinions are my own.

Leave a Reply

Skip to Recipe