Instructions

• Roast the bell peppers using one of these methods: - Stovetop: Place whole peppers directly over a gas flame or in a hot cast-iron skillet and turn with tongs until the skins are blackened and blistered on all sides (about 8–12 minutes). - Oven: Preheat oven to 360°F (180°C). Place whole peppers on a sheet pan, roast 10 minutes, then move the pan under the broiler for a few minutes with the peppers peel-side up until the skins are blistered and charred.
• Remove the hot peppers from the heat, transfer them to a bowl, and cover tightly with plastic wrap. Let them steam for 10–15 minutes—this makes the skins much easier to peel.
• When the peppers are cool enough to handle, peel off and discard the skins. Remove and discard the stems, seeds, and large membranes. Pat the pepper flesh dry with paper towels if it seems very wet.
• If your walnuts are not already toasted, toast the ½ cup shelled walnuts: dry-toast in a skillet over medium heat, stirring, until fragrant and lightly browned (about 3–5 minutes), or spread on a sheet pan and toast in the oven a few minutes. Let cool.
• Place the peeled peppers in a food processor. Add the toasted walnuts, the dried breadcrumbs, 1 tablespoon tahini, 1 teaspoon tomato paste, 1 teaspoon pomegranate molasses, 1 teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ cup extra virgin olive oil.
• Process the mixture until smooth, stopping to scrape down the sides of the bowl as needed. Pulse or blend to reach your preferred texture (a smooth paste).
• Transfer the muhammara to a serving bowl. Garnish with extra walnuts and fresh herbs if desired. Serve with pita bread or chips.