Middle East Muhammara - cooking recipe

Ingredients

1 cup walnuts, toasted and divided
1 1/2 cups roasted red peppers, roughly chopped
1/2 cup breadcrumbs
1/3 cup extra virgin olive oil, divided
2 garlic cloves, pressed
1 tablespoon tomato paste
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
1 teaspoon ground cumin
1 teaspoon hot paprika
1 teaspoon ground aleppo pepper
1/2 teaspoon sea salt
1 teaspoon parsley, chopped (for garnish)

Preparation

In a medium skillet over medium heat, throw in walnuts and saute until they become more fragrant; toss often, about 4-5 minutes. Remove from the heat and add to the bowl of a food processor.
Add roasted red peppers, breadcrumbs, oil, garlic, tomato paste, lemon juice, pomegranate molasses, cumin, paprika, aleppo pepper, and salt; process until blended but not completely smooth, keeping the mixture slightly coarse. The process time shouldn't take more than 1 minute. Half way through, clean the sides of the bowl; taste and adjust if necessary.
Transfer the muhammara in a serving dish, cover with plastic wrap and transfer to the refrigerator for 1 hour to allow the flavors to blend together.
When ready to serve, sprinkle chopped walnuts, fresh parsley and drizzle about 1/2 tablespoons oil if desired. Yield 2 cups.