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  • 500 grams red capsicum, Approx 2
  • 50 grams walnuts
  • 50 grams macadamias
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon sea salt
  • 1/4 teaspoons paprika
  • 1 pinch chilli powder
  • 1 clove garlic
  • 10 grams Macadamia oil or EVOO
  • 10 grams lemon juice
  • 25 grams pomegranate molasses

Recipe's preparation

  1. Preheat oven to 220C

    Bake Capsicums turning occasionally for 20 minutes or until they start to blister and blacken. Remove from oven and put into plastic bag to soften. Peel the skin off, remove the stems, membrane and seeds and set aside.

    Dry roast walnuts, macadamias and cumin seeds for 3-5 minutes varoma speed 1 until fragrant.

    Add the rest of the ingredients to Thermomix and puree 10 seconds speed 10. Scrape down the side of the bowl and repeat.

    The Muhammara will keep in the fridge for up to 5 days 


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Adapted from recipe by Pete Evans from his Healthy Every Day Cookbook

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Recipe works well. its quite

    Submitted by Lee M on 10. June 2016 - 11:35.

    Recipe works well. its quite a sweet dip. I think it'll go nicely with caramelised onions on a burger/wrap. 

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