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4 portion(s)



  • 3 red peppers, whole
  • 50 g fresh bread
  • 20 g lemon juice
  • 15 g pomegranate molasses
  • 15 g kashmiri (mild) chilli flakes
  • 10 g ground cumin
  • 50 g walnuts
  • 1 clove garlic
  • 2 tbsp olive oil, plus extra to drizzle
  • to taste salt

Recipe's preparation

    This recipe is adapted from an Ottolenghi recipe. It is a classic Levantine dip and works well in the Thermomix because the reverse function ensures the textures of walnut and peppers remain slightly chunky. If you do not want to roast your own peppers you can use ready roasted peppers in a jar. It should have punch so do add more molasses or chilli to taste.
  1. Heat the oven to 200C/390F/gas mark 6. Put the peppers on a tray and roast for 30 -35 minutes, turning occasionally until they are cooked and the skin is blackened. Put the peppers in a bowl and cover with cling-film and once cool enough to handle, peel and discard skin and seeds.
  2. Place bread and garlic in the TM bowl. On Turbo/2 secs process for 10 seconds or till you have a fine bread crumb mixture. Scrape down the crumbs with the spatula.
  3. Add ground cumin, lemon juice, pomegranate molasses, olive oil, salt and walnuts. Blend 2 secs/speed 5/REVERSE. Scrape down the mixture with the spatula.
  4. Add roasted peppers and olive oil. Blend 3 secs/speed 5/REVERSE. If you prefer it slightly smoother blend for a further 1-2 seconds.
  5. Tip the mixture into a shallow dish, make a few dips and drizzle with a little more olive oil. Serve at room temperature.

Accessories you need

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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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  • I adore Ottolenghis recipes and am thrilled his...

    Submitted by Mei Ling Routley on 16. May 2017 - 10:06.

    I adore Ottolenghi's recipes and am thrilled his muhammara has been adapted for the Thermomix. I had to make this twice in a week as everyone I shared it with said it was so authentic.

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