1 tsp ground Aleppo pepper (or a few dashes of cayenne, optional)
2 large red bell peppers, roasted, skinned, and seeded, or 1 7-oz jar of roasted red peppers
Salt, to taste
1/3 cup olive oil (plus extra for brushing peppers, if desired)
PREPARATION
If using fresh red peppers, preheat your oven to the broil setting. Wash and dry the peppers, then cut them in half, removing the inner rib and seeds. Line a baking sheet with aluminum foil.
Brush the peppers generously with olive oil and place them skin-side up on the prepared baking sheet. Roast under the broiler for about 10 minutes or until the skin is charred and blistered. Using tongs or stems, turn the peppers over and broil for an additional 10 minutes.
Remove the peppers from the oven and allow them to cool until they are easy to handle. Peel off the charred skin and cut the peppers into smaller pieces.
In a food processor, grind the garlic. Then add the roasted peppers, breadcrumbs, lemon juice, tomato paste, pomegranate molasses, cumin, Aleppo pepper, paprika, and a dash of salt to taste.
While blending, slowly stir in half of the olive oil until the mixture becomes smooth.
Add the toasted walnuts and the remaining olive oil. Pulse the mixture together until the texture resembles either crunchy peanut butter or continue to blend until smooth, depending on your preference.
Transfer the muhammara to a container and refrigerate it for at least a couple of hours to allow the flavors to meld.
