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Muhammara – Roasted Red Pepper and Walnut Paste

Muhammara – Roasted Red Pepper and Walnut Paste

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MEMBER RECIPE

Total Time: 15 mins

Makes: 1 small bowl

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 flavor 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 flavor 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.

Instructions

  1. 1Roast 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.
  2. 2Combine 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.
  3. 3You might want to add in more lemon juice, molasses or olive oil to taste. But I think this blend is perfect.
  4. 4Serve with sprinkled parsley and toasted ciabatta, pita bread, flat bread or vegetable sticks.
  5. 5This 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!
  6. 6This recipe is published courtesy of Kurma Dasa.

Member recipes are not tested by the CHOW food team.

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