Muhammara: Roasted Red Pepper and Walnut Dip

Preheat oven to 400°F (200°C).

Place red bell peppers on a baking sheet and roast for 25-30 minutes, or until the skin is blackened and blistered. Flip halfway through.

Remove the peppers from the oven and immediately place them in a bowl covered with plastic wrap. Let them steam for 10 minutes. This will make it easier to peel the skin off.

While the peppers are steaming, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant. Be careful not to burn them.

Peel the skin off the roasted red peppers. Remove the seeds and stems.

In a food processor or blender, combine the roasted red peppers, toasted walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, olive oil, cumin, red pepper flakes, salt, and pepper.

Blend until smooth, adding more olive oil if needed to reach your desired consistency.

Taste and adjust seasonings as necessary.

Transfer the muhammara to a serving bowl and drizzle with a little extra olive oil. Serve with pita bread, vegetables, or crackers.