Bell Pepper and Walnut Dip (Lebanese Muhammara)

This vibrant dip pairs perfectly well with fresh pita bread. In Lebanon, cooks sometimes use a chile paste in their muhammara that can be hard to find. We’ve subbed in mild chile flakes, but you could use a chopped fresh red chile instead. Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.

1 cup walnuts
3 large red bell peppers
½ cup fresh fine breadcrumbs
2 Tbsp. extra-virgin olive oil
2 Tbsp. Aleppo-style or Maras pepper or other mild chile flakes
1 Tbsp. tahini
1 tsp. lemon juice, freshly squeezed
½ tsp. ground paprika
2 Tbsp. pomegranate molasses
sea salt

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8-10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.

Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12-15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12-15 minutes.)

Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).

Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, toasted walnuts and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.

Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.

Makes 4 servings.