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Muhammara

Adapted — well, pretty much just copied, I suppose — from a Bon Appétit recipe.

† Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.

Preheat an oven to 350°. Toast the walnuts on a baking sheet for 8 to 10 minutes, turning them over halfway through, until they are golden brown and fragrant. Remove them from the oven and allow to cool. Pick out a few of the most handsome walnuts for decoration, coarsely chop them and reserve.

Place a rack in the upper third of the oven and heat the broiler. Broil the bell peppers on the broiler pan or a baking sheet, turning them from time to time, until the skins are charred to black and the flesh is softened, 12 to 15 minutes. Alternatively, you can char them over a gas burner set on medium-high, turning occasionally (with tongs), also 12 to 15 minutes, or use a charcoal grill, which will be faster. Transfer the bell peppers to a medium bowl and cover it tightly with plastic wrap so that the peppers steam for 10 minutes (this prolongs the cooking and also makes the next step easier).

Remove the skins from the bell peppers (it’s okay if some bits don’t come off). Remove and discard the ribs and seeds. In a food processor, pulse the bell peppers with the breadcrumbs, olive oil, chili pepper, tahini, lemon juice, paprika, toasted walnuts, and pomegranate molasses (basically, all the other ingredients) until mostly smooth. Season with kosher salt to taste.

Transfer the muhammara to a small bowl. Drizzle more pomegranate molasses over it and top with the reserved chopped walnuts.