Muhammara

In a dry skillet, lightly toast the walnuts for 3-5 minutes until fragrant, being careful not to burn them. Let them cool.

In a food processor, pulse the toasted walnuts, garlic cloves, cumin, and Aleppo pepper until the nuts are finely ground.

Add the roasted red peppers, pomegranate molasses, and breadcrumbs to the food processor. Pulse a few times to combine.

With the machine running, slowly drizzle in the extra virgin olive oil until the mixture becomes a thick, textured paste (do not over-blend; it should have some coarse texture, not be a smooth puree).

Transfer to a serving bowl, let it rest for 30 minutes at room temperature for the flavors to meld, and serve garnished with a drizzle of olive oil, crushed walnuts, and a sprinkle of Aleppo pepper alongside warm pita.