Line a rimmed baking sheet with parchment paper or silicon mat. Arrange the walnuts in a single layer on prepared baking sheet. Toast until fragrant, stirring occasionally, about 5 to 7 minutes, just to bring out their earthy flavor. Leave them to cool down completely.

Heat up your oil in a skillet over medium heat. Once the oil starts to shimmer, toss in the onion and cook until it goes soft. Remove from heat and set aside.

Place the walnuts in a food processor and pulse to considerably grind. Add the roasted peppers, breadcrumbs, cooked onion with its oil, cumin powder, coriander powder tahini red pepper flakes in the bowl of the food processor. Process until combined.

With the motor running, gradually add the pomegranate molasses and tahini until the mixture is smooth and homogenized. The ingredients are tested perfectly, but you can still play a bit around, taste and adjust your seasoning, spiciness and acidity to suit your liking.

Spread the muhammara on a plate and garnish with pomegranate seeds. If you like more tartness like me, you can drizzle pomegranate molasses over the dish upon serving, sublime!