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