Muhammara (Walnut Pepper Dip)

Method

1. Place the red peppers directly over an open flame or under a broiler, turning occasionally, and char them for about 10 to 13 minutes until the skin is blackened and blistered all over.
2. Transfer the charred red peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes to loosen the skins.
3. Peel away the charred skins from the red peppers, remove the stems and seeds, and roughly chop the flesh.
4. Toast the walnuts in a dry pan over medium heat for 2 to 3 minutes until fragrant, then let them cool slightly.
5. Add the roasted red pepper flesh, toasted walnuts, garlic, pomegranate molasses, and olive oil to a food processor and pulse until a coarse, textured paste forms.
6. Taste and adjust the balance of pomegranate molasses and olive oil as desired, then transfer the ezmesi to a serving dish.
7. Drizzle with a little extra olive oil before serving at room temperature as a dip or spread.