Method

• Step 1: Roast the Peppers - Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast them for about 20-25 minutes, turning occasionally, until the skins are charred and blistered. Once done, remove them from the oven and let them cool slightly.
• Step 2: Prepare the Walnuts - Toast your walnuts in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until they are fragrant and lightly browned. Allow them to cool before using.
• Step 3: Blend the Ingredients - Once the peppers are cool enough to handle, peel off the charred skin and remove the seeds. In your food processor, combine the roasted peppers, toasted walnuts, bread crumbs, olive oil, pomegranate molasses, garlic clove, lemon juice, Aleppo pepper (or red pepper flakes), ground cumin, and a pinch of black pepper.
• Step 4: Process Until Smooth - Pulse the mixture until you achieve a smooth and creamy consistency. You can adjust the texture to your liking by adding a little more olive oil if needed. Taste and adjust the seasoning, adding more pepper or lemon juice as desired.
• Step 5: Serve and Garnish - Transfer the Muhammara to a serving bowl and garnish with fresh mint leaves. Serve it with warm pita bread for a delightful appetizer or snack.