Muhammara

Preheat oven to 450F. Cut the peppers in half, remove seeds and stem, and place in a single layer, open side down, on a parchment-lined sheet pan, and roast until blackened and bubbled, 30-45 minutes.

Once blackened, place in a bowl, covered with a kitchen towel, to further soften them. Peel under running water. No need to get every bit of skin.

Toast the walnuts on a sheet pan in a 350F oven, until fragrant and earthy, roughly 7-10 minutes, stirring halfway through.

Place ingredients in a food processor and pulse until combined. You can make it smoother, or leave a little texture as you see here. Adjust seasonings to taste, and refrigerate!

If it seems dry or thick, add a little more olive oil as needed.

Taste and adjust salt, honey and chili flakes to your liking.

At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.

Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate seeds and a few parsley or mint leaves. Serve with warm toasty pita bread or pita crackers.