Muhammara (Arabic: محمرة‎ 'reddened') or mhammara is a hot pepper dip originally from Aleppo, Syria,[1] and now found in many places in Anatolia and the Levant. The principal ingredients are usually fresh or dried peppers, ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice, pomegranate molasses, and sometimes spices (e.g. cumin). It may be garnished with mint leaves. Muhammara is eaten as a dip with bread, as a spread for toast,[2] and as a sauce for kebabs, grilled meats and fish. Ingredients 1 1/2 cup toasted walnuts 2 roasted and peeled red bell peppers 1/4 cup plain bread crumbs (use panko if available) 1 tbs red pepper flakes 3 cloves garlic 3 tbs lemon juice 3 tbs pomegranate molasses 1 tbs paprika 1 tsp cumin 1 tsp salt 1/2 tsp black pepper 2 tbs extra virgin olive oil olive oil, mint and olives for garnish Directions Toast walnuts in a 450 oven for 10 minutes. In a food processor, blend all ingredients until smooth with a little bit of texture. Serve in a nice plate and garnish with olive oil, mint leaves and olives. You can store this also in an airtight container in the refrigerator for up to 1 week.