Muhammara

0 Preheat the oven to 425 degrees F. Place the red bell peppers on a parchment paper lined baking sheet and roast for about [timer minutes=35]35 to 45 minutes[/timer].
1 Turn the sides of peppers at least once, and roast until they are soft, well cooked and the skin is charred.
2 Transfer the roasted bell peppers to a preparation bowl and cover with a cling wrap. Once cooled, peel the skin and remove the seeds.
3 Cut the roasted peppers into strips or pieces and place in a food processor. Add the bread crumbs, lemon juice, pomegranate molasses, red pepper flakes (if using, see note), cumin and grated garlic.
4 Use the pulse option on the food processor and process the ingredients into a slightly coarse but cohesive mixture.
5 Next, add finely chopped walnuts, Turkish red pepper paste (if using, see note), olive oil, about 1/3 tsp salt and pulse it again to combine well.Tip: Lightly toast the walnuts for flavor.
6 Adjust the amount of pomegranate molasses, lemon juice, garlic and seasonings to your taste.
7 Transfer the muhammara dip into a shallow serving bowl and use the back of a spoon to create some curvy patterns.
8 Drizzle some more olive oil. And garnish with chopped fresh mint or chives and some walnut halves. Store it in refrigerator for about 5 days.