Muhamarra with Walnuts and Roasted Red Pepper

Pre-heat your oven to 350°F. Place the walnuts on a sheet pan and place in the oven and toast the walnut for 5-7 minutes or until toasted. Remove from the oven when they are done and reserve a few walnuts for garnish, and place the rest in a food processor.

Turn on the broiler in your oven and place the red bell peppers on the rack beneath the broiler. Cook for 3-5 minutes or until the skin of the bell peppers are blackened. Place the peppers in a plastic bag at this point and allow them to steam in the bag for 10 minutes. After 10 minutes, remove the peppers from the bag and scrape off the blackened and remove the seeds and stem. Place the cleaned bell peppers into the food processor.

Add to the food processor the rest of the ingredients (the bread crumbs, olive oil, Piquant Post Aleppo Pepper, tahini, lemon juice, paprika, pomegranate molasses and sea salt). Purée until the mixture is well combined but still a little chunky.

Transfer the muhamarra to a bowl and garnish with the reserved chopped walnuts, sesame seeds, olive oil and parsley. Serve with pita bread or fresh sliced veggies.