Delicious Muhammara Roasted Red Pepper Dip Recipe

Muhammara is a vibrant and flavorful roasted red pepper and walnut dip originating from the Middle East.

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Drain the jarred roasted red peppers without rinsing. Pat them dry and tear into pieces by hand.
Reserve 1 or 2 walnuts for garnish and chop them. Heat a large frying pan over medium heat and toast walnuts for 3 minutes. Add breadcrumbs and toast for 3 more minutes until golden brown. Remove from heat.
In a food processor, combine the toasted walnuts, breadcrumbs, and chopped garlic. Blend until broken down into fine crumbs.
Add the drained roasted peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt into the food processor with the walnut mixture.
Pulse until the dip is mostly smooth with a little texture remaining. Adjust seasoning as desired.
Transfer the dip to a serving dish, create decorative waves, drizzle with extra olive oil, and garnish with reserved walnuts, mint leaves, and pomegranate seeds.