Muhammara

Roast the red bell peppers over an open flame or under the broiler until the skin is charred and blackened all over.

Place the charred peppers in a bowl and cover with plastic wrap. Let them steam for 15 minutes.

Remove the charred skin, stems, and seeds from the peppers. Set aside.

Toast the walnuts in a dry pan for 2-3 minutes until fragrant.

Soak the bread slice in water for a few minutes, then squeeze out excess water.

In a food processor, pulse the walnuts and garlic until roughly chopped.

Add the roasted peppers, soaked bread, pomegranate molasses, tomato paste, cumin, and red pepper flakes.

Pulse until the mixture is combined but still has texture.

While the processor is running, slowly drizzle in the olive oil.

Add lemon juice and season with salt and pepper to taste.

Transfer to a serving bowl and drizzle with extra olive oil if desired.

Serve with pita bread, crackers, or fresh vegetables.