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All public Recipes -> Dips & Spreads -> Muhammara – Roasted Red Pepper and Walnut Paste
Muhammara – Roasted Red Pepper and Walnut Paste
| Description: | Whenever I am looking for a show-stopping vegan dip I always turn to the recipe collection of Kurma Dasa. 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. | |
| Time: | 15 min (15 min to prepare, 0 min to cook) | |
| Meal type: | Dips & Spreads | |
| Ethnicity: | Syrian | |
| Number of Servings: | 20 | |
| Ingredients: | ||
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2 large red peppers (capsicums) blistered with the skin removed 1 small hot red chili chopped with the placental skin removed 1 cup (about 1- 2 slices) of gluten free bread crumbled up 1 cup raw walnuts 1/2 teaspoon yellow asafetida powder 1 tablespoon pomegranate molasses 2 tablespoons fresh lemon juice 1/2 teaspoon agave nectar 1/2 teaspoon Celtic sea salt 3 tablespoons cold pressed extra virgin olive oil 1 tablespoon chopped fresh parsley to serve |
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| Directions: | ||
| 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! |
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