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.