Roasted Red Pepper and Walnut Spread (Muhammara) with Crudités

Preheat oven to 400°F (200°C).

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

Remove peppers from oven and place in a bowl. Cover with plastic wrap or a lid and let them steam for 10-15 minutes. This will make it easier to peel the skins.

While peppers are steaming, if walnuts are not toasted, toast them in a dry skillet over medium heat for 3-5 minutes, or until fragrant, stirring frequently. Watch carefully to prevent burning.

Peel the skins off the roasted peppers, remove the stems and seeds, and roughly chop the flesh.

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

Process until smooth or slightly chunky, depending on your preference. Taste and adjust seasonings as needed.

Transfer the muhammara to a serving bowl and drizzle with a little extra olive oil, if desired.

Serve immediately or chill for later. Serve with your favorite crudités for dipping.