Preheat your oven to 200°C (400°F). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until the skins are blistered and charred. This will give the peppers a smoky depth and make them easier to peel.

Once roasted, transfer the peppers to a bowl and cover with plastic wrap or a plate. Let them steam for 10 minutes; this step loosens the skin for easy removal. Then, peel off the skins, remove the stems and seeds, and chop the peppers roughly.

In a food processor, add the toasted walnuts and breadcrumbs. Pulse a few times until they are finely ground. Avoid over processing, as you want a bit of texture in the dip.

Add the chopped roasted peppers to the food processor along with minced garlic, ground cumin, smoked paprika, and red pepper flakes. These spices will build the base flavour of the dip, balancing warmth with a hint of smokiness.

Pour in the pomegranate molasses and lemon juice. These ingredients add the characteristic sweet and tangy flavour of Muhammara. Blend until the mixture is smooth but still has a slight texture.

Slowly drizzle in the olive oil as you continue blending. The oil will emulsify with the other ingredients, giving the dip a creamy, cohesive texture. Adjust the oil to achieve your preferred consistency.

Season with salt and black pepper to taste. Blend again briefly to incorporate, then taste the dip and adjust for additional lemon juice or red pepper flakes if desired for more acidity or heat.

Transfer the Muhammara to a serving bowl. Garnish with a drizzle of olive oil, a sprinkle of chopped fresh parsley, and a few extra toasted walnuts if desired. Serve with warm pita bread, flatbreads, or fresh vegetables for dipping.