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Western 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.
