Muhammara

Method

1. 1Toast the walnuts. Put the walnuts in a dry skillet over medium heat. Stir frequently for 3 to 4 minutes until they smell nutty and turn a shade darker. Watch them — walnuts go from toasted to bitter fast. Tip onto a plate to cool. Don't skip this step: raw walnuts taste flat and slightly astringent in this dip; toasted walnuts give it the earthy richness it needs.
2. 2Drain the peppers well. If using jarred roasted peppers, drain them in a colander and press firmly to remove as much liquid as possible. Excess liquid makes the dip thin and watery. If roasting your own: halve fresh red peppers, remove seeds, broil cut-side down for 12 to 15 minutes until charred, steam in a covered bowl for 10 minutes, then peel. Both methods produce a good result; jarred is faster and often as good.
3. 3Blend. Add the drained peppers, most of the toasted walnuts (reserve a small handful for garnish), breadcrumbs, garlic, pomegranate molasses, lemon juice, Aleppo pepper, cumin, salt, and sumac if using to a food processor. Pulse 8 to 10 times to break everything down. With the motor running, pour the olive oil through the feed tube. Process until the dip is mostly smooth but still has some texture — about 45 seconds total. Muhammara should not be a smooth paste. Some walnut texture visible is correct.
4. 4Taste and adjust. This is where you dial in the balance. The dip should be: sweet and a little smoky from the peppers, tangy from the pomegranate molasses, nutty, and mildly hot. If it needs more tang, add lemon juice or a drop more pomegranate molasses. If it's too sharp, a touch more olive oil smooths it out. Too thick: a tablespoon of water. Too thin: more breadcrumbs, pulsed in. Check the salt — jarred peppers often have salt already.
5. 5Serve. Spread the muhammara into a wide, shallow serving bowl. Drizzle with olive oil and a little more pomegranate molasses. Scatter the reserved chopped walnuts on top, add a dusting of Aleppo pepper or paprika. Serve at room temperature with warm pita, flatbread, or vegetable crudités. Muhammara keeps in the fridge for up to 5 days. Press a layer of olive oil over the surface before sealing to prevent discolouration.