Instructions

• If the roasted red bell peppers are whole, remove stems and seeds, peel any loose skin, and roughly chop the peppers.
• In a food processor, add the 3 roasted red bell peppers, ½ cup bread crumbs, ½ cup walnuts, 2 tablespoons extra-virgin olive oil, 1½ tablespoons pomegranate molasses, 1 garlic clove (peeled), 1 teaspoon fresh lemon juice, 1 teaspoon Aleppo pepper or ½ teaspoon red pepper flakes, and ½ teaspoon ground cumin. Add several grinds of freshly ground black pepper.
• Pulse the mixture in short bursts until the ingredients are broken down, stopping once or twice to scrape down the sides of the bowl.
• Continue processing until the muhammara is creamy but still has some texture, scraping down the sides as needed. Taste and adjust seasoning with additional freshly ground black pepper if desired.
• Transfer the muhammara to a serving bowl.
• Garnish with fresh mint and serve with pita bread.