A little bit sweet, a little bit spicy, this middle eastern dip is a guaranteed crowd pleaser.
1. Preheat the oven to 425F and prepare the bell peppers by cutting them in half and removing the seeds.
2. Brush the peppers on all sides with 1 tbsp olive oil and place them on a pan. Roast for 30 minutes, flipping them once at 20 minutes.
3. Meanwhile, in a pan or toaster oven, toast the walnuts until browned and fragrant. Set aside.
4. Remove the peppers from the oven and let them cool enough to touch. Peel and slice them before placing them in the bowl of a food processor.
5. Add the walnuts and the remaining ingredients (3 tbsp olive oil, bread crumbs, garlic clove, tomato paste, pomegranate molasses, sumac, salt, and Aleppo pepper) to the food processor and process until you get a pasty texture.
6. Spoon the muhammara into a bowl and serve topped with parsley, walnuts and a drizzle of olive oil alongside pita chips.
