The walnuts make this is a beautifully textured dip that's balanced between the spices and pomegranate molasses.

1.5 cups





Skill level

Average: 3.9 (5 votes)


  • 3 red capsicums
  • 2 garlic cloves, chopped
  • 1 tbsp ground cumin
  • 1 tbsp sweet paprika
  • 1 tsp chilli flakes
  • 60 ml (¼ cup) lemon juice
  • 50 ml extra-virgin olive oil
  • 50 ml pomegranate molasses
  • 35 g (⅓ cup) walnuts
  • 25 g (¼ cup) dried breadcrumbs
  • flat bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the grill or a char grill. Grill the whole capsicums, turning occasionally until blackened and blistered all over. Remove from the grill, transfer to a bowl, cover tightly with plastic wrap and allow to cool completely. Peel off and discard the skin and seeds.
  2. Place the capsicum flesh, garlic, spices, lemon juice, olive oil and pomegranate molasses in a food processor. Pulse until the ingredients are just combined but not completely smooth – the capsicum flesh should be roughly chopped but still visible.
  3. Finally, add the walnuts and breadcrumbs and pulse briefly until combined. The walnuts need to remain chunky. The dip should be thick and moist, and a deep, earthy red colour.
  4. Serve in a shallow bowl with flatbread for dipping. The muhammara will keep refrigerated in an airtight container for up to 5 days.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.