Muhammara

1: Preheat the oven to 400 degrees F.

2: Drizzle the oil over the bell peppers, garlic, and onion.

3: Sprinkle salt and black pepper powder.

4: Roast in the oven for 20 minutes or so.

5: Remove from the oven. When cool enough to handle, peel the peppers and slice them into small pieces.

6: In the bowl of a large food processor, add roasted red pepper, garlic, onion, 1 tbsp extra virgin olive oil, walnuts, tomato paste, bread crumbs, lemon juice, honey, Aleppo pepper, black pepper powder, cumin powder, and salt.

7: Blend into a smooth paste.

8: Transfer to a serving bowl.

9: Garnish the dip with extra virgin olive oil, walnuts, pomegranate pearls, and cilantro.

10: Serve with flatbreads and breadsticks.