Muhammara (Roasted Red Pepper Dip)

1 (16-ounce/450g) jar roasted red bell peppers (OR 3 medium/large red bell peppers) (see Note 1)
1 cup (112g) walnuts
½ cup (40g) panko breadcrumbs, fresh breadcrumbs, or fine breadcrumbs (see Note 2)
1 fat clove garlic, chopped (or 2 regular sized cloves)
3 tablespoons extra virgin olive oil, more for drizzling
2 tablespoons pure pomegranate molasses (see Note 3)
½ tablespoon freshly squeezed lemon juice
1 to 2 teaspoons Aleppo pepper (1 tsp for mild heat)
½ teaspoon ground cumin, more to taste
1 teaspoon Diamond Crystal kosher salt (or heaping ½ tsp sea salt)

Drain the jarred roasted red peppers but do not rinse, as it can water down the dip. Pat dry peppers with a clean towel to remove as much moisture as you can, then tear them into pieces with your hands. If using fresh bell peppers, see Note 1.
Set aside 1 or 2 walnuts for the garnish and finely chop them.
Heat a large frying pan over medium heat. Once hot, add the walnuts and toast for 3 minutes or until fragrant, stirring occasionally.

Now add the breadcrumbs and toast for 3 more minutes, or until walnuts are aromatic and breadcrumbs are golden brown, stirring frequently (don’t walk away–the breadcrumbs will burn). Take off the heat.
In a food processor, combine the walnut-breadcrumb mixture and the chopped garlic. Blend until everything is broken down in fine crumbs.
To the food processor, add the drained roasted peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt.
Use the pulse function and pulse repeatedly until the dip is mostly smooth but still a bit chunky. Taste, adding more pomegranate molasses or lemon for tang, or salt to season.

Note: If you prefer an entirely smooth consistency, use the blend function and blend until smooth.
Transfer the dip to a serving plate and use the back of a spoon to create waves in the dip. Drizzle some good-quality olive oil on top, garnish with reserved finely chopped walnuts and optional toppings, such as fresh mint and pomegranate seeds.

If using fresh bell peppers, follow these instructions.
1. Arrange a rack in the top third of the oven. Preheat oven to 450ºF/230ºC. Line a rimmed sheet pan with parchment paper, as the peppers will get sticky.
2. Cut 3 medium or large red bell peppers in half, lengthwise. Remove seeds, membranes, and stem. Arrange peppers on the lined pan, cut side down.
3. Roast for 12 to 15 minutes, then rotate the pan 180º. Roast for 10 to 15 minutes, or until the top skins are charred and peppers have softened.
4. Transfer the peppers to a large bowl and cover tightly with plastic wrap. Steam for 10 minutes.Use your hands to peel the skins from the peppers. Slice the peppers into strips.
5. If making ahead of time, store peppers in a container in the fridge for 5 to 6 days.
6. NOTE: You will likely need to add a bit more lemon juice and salt when blending.