Instructions

1. Begin by preheating your oven to 400°F (200°C). This will prepare it for roasting the red bell peppers.
2. While the oven is heating, wash the red bell peppers thoroughly under cold water. Pat them dry with a paper towel.
3. Place the whole red bell peppers on a baking sheet. Roast them in the preheated oven for about 20 minutes, turning them occasionally, until the skin is blistered and charred on all sides.
4. Once the peppers are roasted, remove them from the oven and place them in a bowl. Cover the bowl with plastic wrap or a lid to steam the peppers for about 10 minutes. This will help loosen the skin.
5. While the peppers are steaming, toast the walnuts. In a dry skillet over medium heat, add the walnuts and toast them for about 5-7 minutes, stirring frequently, until they are fragrant and lightly browned. Be careful not to burn them.
6. After the peppers have steamed, carefully peel off the charred skin. Remove the stems and seeds, and roughly chop the roasted peppers.
7. In a food processor, combine the roasted red peppers, toasted walnuts, olive oil, pomegranate molasses, cumin, salt, and red pepper flakes.
8. Blend the mixture until smooth, scraping down the sides of the bowl as necessary. If you prefer a chunkier texture, pulse the mixture a few times instead of blending until smooth.
9. Once blended, taste the dip and adjust the seasoning if necessary, adding more salt or red pepper flakes according to your preference.
10. Transfer the Muhammara dip to a serving bowl and drizzle a little extra olive oil on top for garnish, if desired.
11. Serve the Muhammara dip at room temperature or chilled, accompanied by pita bread, crackers, or fresh vegetables for dipping.