Muhamarra

Method

1. Place the red peppers directly over an open flame or under a broiler at high heat for 10-15 minutes, turning occasionally, until the skins are completely charred and blistered.
2. Transfer the charred red peppers to a bowl, cover tightly, and let them steam for 5 minutes to loosen the skins.
3. Peel away and discard the charred skins, then remove the seeds and roughly chop the roasted pepper flesh.
4. Add the roasted red peppers, walnuts, pomegranate molasses, cumin, and olive oil to a food processor and blend until a slightly coarse, thick paste forms.
5. Taste the muhammara and adjust the balance of pomegranate molasses and cumin to your preference before processing once more briefly.
6. Transfer the dip to a serving dish, drizzle with the remaining olive oil, and serve at room temperature.