Muhammara

Preheat the oven to 425 degrees F.

Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the oven for 30 minutes, turning over once or twice.

Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes, trapping the steam and making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into strips.

Combine red pepper strips in bowl of food processor with 3 tbsp extra virgin olive oil, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.

Transfer to a serving bowl and serve at room temperature. Top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley.