Whenever I am looking for a show-stopping vegan dip I always turn to the recipe collection of Kurma Dasa. Most of Kurma’s cooking is inspired by the flavours of India. However, every once and a while he diverts to explore the culinary delights of other exotic regions. This exquisite Muhammara – or Syrian roast pepper and walnut paste, is a shining example of his quick, easy delicious recipes that will keep you rustling through his books screaming for more inspiration! It is absolutely phenomenal – and bursting with a unique flavour that is memorable. If you are looking for a dip that is really different – this is the one! This dip is complex and vibrant. I have been whipping up this sensational dip to rave reviews for over ten years, and I hope it will become a staple in your “delectable dip” repertoire, just as it has in mine. Just a tip about the addition of the bread – add it gradually to achieve the desired consistency. Because gluten free bread can absorb a lot of moisture, if you add too much at the beginning, you can end up with a dip that is a bit too sticky, and then you are forced to add in more liquids that can really throw off the flavour balance. I find that starting with 1/2 cup of crumbed bread (which is about 1 slice) is usually perfect. But depending on how large your peppers are, you might find that you need a bit more. Don’t go from one to two slices immediately. Just add in a little at a time in order to achieve your perfect blend. This dip is traditionally served spread on crusty bread or toast, but tastes fantastic with raw vegetable sticks. It also makes a wonderful paste spread on vegetable kebabs, burgers, and wraps; or even a rich sweet pasta sauce if thinned out with some olive oil. Either way – this dip is a winner. It is just absolutely delicious.
- 2 large red peppers (capsicums) blistered with the skin removed
- 1 small hot red chili chopped with the placental skin removed
- Â½ cup â 1 cup (about 1- 2 slices) of gluten free bread crumbled up
- 1 cup raw walnuts
- 1/2 tsp yellow asafetida powder
- 1 Tbsp or 1 Â½ Tbsp pomegranate molasses
- 2 Tbsp fresh lemon juice
- 1/2 tsp agave nectar
- 1/2 tsp Celtic sea salt
- 3 Tbsp cold pressed extra virgin olive oil
- 1 Tbsp chopped fresh parsley to serve
- Roast the peppers for about 15 minutes until skin is blistered and blackened. Place in a plastic bag and seal and allow to cool a little before skinning.
- Combine all the other ingredients except the parsley in a food processor and blend until you get a thick creamy paste. Start with 1 slice of gluten free bread, and if that is not enough to get the desired consistency gradually add some more.
- You might want to add in more lemon juice, molasses or olive oil to taste. But I think this blend is perfect.
- Serve with sprinkled parsley and toasted ciabatta, pita bread, flat bread or vegetable sticks.
- This dip gets better with age and tastes better the next day. It will keep for about 4 days in a sealed container in the fridge. YUM!
|Amount Per Serving||%DV|
|Serving Size 190g|
|Recipe makes 2 servings|
|Calories from Fat 178||69%|
|Total Fat 21.03g||26%|
|Saturated Fat 2.95g||12%|
|Trans Fat 0.0g|
|Total Carbs 13.74g||4%|
|Dietary Fiber 4.7g||16%|