Whenever I am looking for a show-stopping vegan dip I always turn to the recipe collection of Kurma Dasa. . This exquisite Muhammara – or Syrian roast capsicum 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.
2 large red capsicums blistered with the skin removed
1 small hot red chili chopped with the placental skin re
½ cup – 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 1/2 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
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Directions Preparation:15min › Ready in:15min
Roast the capsicums 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!