Using a deep skillet, sauteacute; the onions gently in the oil until soft and golden. Add the walnuts, the breadcrumb pureacute;e, the pepper (chili or pureacute;e), the cumin and salt to taste. Continue to sauteacute; gently on a low heat until the ingredients are well blended - about 12 minutes.
Remove from the heat, place in a bowl and garnish with pine nuts.
Muhammara is eaten as a dip with bread. It can also be used as a spicy dip with kebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast.