Begin by gathering all your ingredients to create this vibrant Muhammara dip. In a small food processor, combine jarred roasted red peppers, raw walnuts, unseasoned breadcrumbs, peeled garlic cloves, tomato paste, and extra virgin olive oil. Add in pomegranate molasses, freshly squeezed lemon juice, sumac, Aleppo chili flakes, and a pinch of kosher salt and black pepper.

Secure the lid on your food processor and pulse the mixture until it reaches a fine consistency, taking care to retain a bit of texture for a delightful mouthfeel. Aim for a creamy yet slightly chunky blend.

Once processed, remove the lid and give your Muhammara a taste. Adjust the seasoning to your liking by adding more salt, pepper, or Aleppo chili flakes.

Transfer your Muhammara dip to a serving plate or bowl. Garnish with crushed walnuts, a drizzle of extra virgin olive oil, and an additional splash of pomegranate molasses. Serve with warm pita bread or veggie sticks.