Muhammara (Roasted Pepper & Walnut Spread)

Ingredients

• 4 tablespoons olive oil, divided
• 1.25 cups raw walnut halves
• 1/3 cup fresh breadcrumbs
• 1 cup fire-roasted red bell peppers – peeled, seeded, coarsely chopped
• 2 garlic cloves, crushed
• 2 tablespoons lemon juice
• 2 teaspoons pomegranate molasses
• 1 teaspoon salt, plus more if needed
• 1 teaspoon paprika
• 1 teaspoon Aleppo pepper flakes or other red pepper flakes, plus a pinch or so for garnish
• 0.5 teaspoon cumin
• 0.5 teaspoon cayenne pepper
• 1 tablespoon chopped Italian parsley for garnish

Steps

1. 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.
2. Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in bread crumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
3. 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.
4. 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.
5. 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.