Muhammara (Roasted Pepper and Walnut Spread) Recipe

Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.

Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.

Place peppers in bowl of a food processor. Add walnuts toasted bread crumbs garlic lemon juice pomegranate molasses salt paprika Aleppo pepper flakes cumin and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.

Pulse on and off scraping mixture down occasionally until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled about 2 hours.

Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts a drizzle of olive oil pepper flakes and chopped parsley.