Makes about 2 cups
3 large roasted red bell peppers
2/3 cup walnut halves
1/2 cup finely ground and toasted bread crumbs
3 scallions, chopped
1 large garlic clove, peeled
1 tablespoon pomegranate molasses
1 tablespoon freshly squeezed lemon juice
1 teaspoon ground cumin
3/4 teaspoons fine sea salt
1/2 teaspoon chile flakes or 1 tablespoon Aleppo chilies
1/4 cup olive oil
Toasted pita triangles or flatbreads as an accompaniment
1. Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes.
2. Remove any membranes or seeds from the red peppers. Transfer to a food processor, along with walnuts, bread crumbs, scallions, garlic, pomegranate molasses, lemon juice, cumin, and salt and chilies. Process until smooth, stopping to scrape down the sides if necessary.
3. With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.