Roasted Red Pepper and Walnut Muhammara Dip

Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-30 minutes, or until the skins are blackened and blistered. Rotate peppers occasionally for even roasting.

Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes. This will make it easier to peel off the skins.

Once the peppers are cool enough to handle, peel off the skins, remove the stems and seeds, and roughly chop the flesh.

In a food processor, combine the roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, olive oil, garlic, cumin, smoked paprika, red pepper flakes (if using), lemon juice, salt, and pepper.

Process until smooth, scraping down the sides of the bowl as needed. Add more olive oil if needed to achieve your desired consistency.

Taste and adjust seasonings as necessary. You may want to add more pomegranate molasses for sweetness or lemon juice for tanginess.

Transfer the muhammara to a serving bowl. Drizzle with a little extra olive oil and garnish with chopped walnuts or a sprinkle of red pepper flakes, if desired.

Serve with warm pita bread or your favorite crudités.