Muhammara: Roasted Red Pepper and Walnut Dip

Steps

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1. 1
   Preheat a pan over medium heat and add the walnuts and panko breadcrumbs.
   ▶ ≈1:25
2. 2
   Stir frequently to prevent burning until walnuts are a few shades darker and breadcrumbs are golden brown. Remove from heat.
   ▶ ≈1:43
3. 3
   Add the garlic clove to a food processor and pulse until finely minced.
   ▶ ≈2:18
4. 4
   Add the toasted walnuts and breadcrumbs, then pulse until everything is in fine crumbs.
   ▶ ≈2:32
5. 5
   Add the olive oil, pomegranate molasses, lemon juice, cumin, salt, and Aleppo pepper.
   ▶ ≈2:53
6. 6
   Use the pulse function repeatedly to blend until your desired texture is reached—rustic and chunky or smooth, as you prefer.
   ▶ ≈4:00
7. 7
   Taste and adjust seasoning as needed.
   ▶ ≈4:27
8. 8
   Transfer to a serving dish and garnish with olive oil, fresh mint, crushed walnuts, and pomegranate seeds if desired. Serve as a dip, sandwich spread, or wrap filling.
   ▶ ≈4:33