1 jar roasted red bell peppers
3 Tbsp Extra virgin olive oil
1 lb shelled toasted walnuts
4 garlic clove (roughly chopped)
2 1/2 tbsp tomato paste
2 tbsp pomegranate molasses (I used this one)
1 tsp Chili powder
1/2 tsp sugar
1 tsp sumac
1/2 tsp salt
1/2 tsp cayenne pepper (optional)
In the bowl of a large food processor, combine the roasted red pepper strips with extra virgin olive oil, walnuts, tomato paste, pomegranate molasses, chili powder, sugar, sumac, salt and cayenne.Blend into a smooth paste
Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving.
When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley, if you like.
Serve with pita bread or pita chips.