Muhammara (Roasted Red Pepper Dip)

Alternatively, char the peppers directly over a gas flame using tongs, rotating them until all sides are blackened. This method adds extra smokiness but requires more attention to avoid burning through.

Transfer the charred peppers to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 15 minutes. This makes the skins incredibly easy to peel off and intensifies the sweet, smoky flavor.

Once cooled, peel off the charred skins completely, remove the stems and seeds, and roughly chop the roasted pepper flesh. Don't rinse them as you'll lose precious flavorful oils and juices.

Toast 150g walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and lightly golden. Watch carefully as nuts burn quickly. This step enhances their rich, nutty flavor.

In a food processor, combine the roasted peppers, toasted walnuts, 100g breadcrumbs (preferably from day-old bread), 3 tbsp pomegranate molasses, 2 tbsp olive oil, and 1 tbsp lemon juice.

Add 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp Aleppo pepper (or 1/2 tsp cayenne for heat), 1/2 tsp smoked paprika, and salt to taste. The Aleppo pepper provides authentic flavor with moderate heat.

Pulse the mixture in the food processor until you achieve your desired consistency. Traditional muhammara is slightly chunky with texture, not completely smooth like hummus. Stop and scrape down the sides as needed.

Taste and adjust seasoning. Add more pomegranate molasses for sweetness and tang, more lemon juice for acidity, more cumin for earthiness, or more Aleppo pepper for heat. The balance should be complex and layered.

Transfer to a serving bowl and create a shallow well in the center. Drizzle generously with high-quality extra virgin olive oil and sprinkle with additional toasted walnuts and a pinch of Aleppo pepper.

For best flavor, let the muhammara rest at room temperature for 30 minutes before serving. This allows all the flavors to meld together beautifully and brings out the full complexity of the spices.

Serve with warm pita bread, raw vegetables (carrots, cucumbers, radishes), crackers, or use as a spread for sandwiches and wraps. Store refrigerated in an airtight container for up to 1 week.