Heat a skillet or pan, toast the walnuts for three to four minutes over medium heat, and set it aside.
Roast the bell peppers
Generously brush the red bell peppers with ½ tbsp olive oil and place them on a baking tray lined with aluminum foil.
Now broil them for 30 minutes at broil-high setting. Make sure to turn them in every 10 minutes for even cooking. It should be charred like below.
Cover this broiled bell pepper with a foil or place a container on top like below to trap the steam. Let it sit for 10 to 15 minutes.
Then peel the skin and remove the seeds and the core and chop them roughly. After this process, I got about 138 grams. So if you are using store-bought roasted bell pepper, use 135 to 140 grams for the below measure.
Prepare the muhammara
In a blender or mixer jar or food processor, add the bread crumbs, toasted walnuts, roasted bell peppers, Aleppo pepper, red chili powder, sumac, salt, molasses, lemon juice, and two tbsp olive oil.
Blend until smooth. Transfer it to a bowl, drizzle the remaining olive oil, sprinkle more Aleppo pepper and walnuts, and serve it with chips or vegetables.
If you are using pomegranate molasses, reduce the lemon juice to ½ tbsp.
You can also add ground cumin for added flavor.
Adjust salt and spice to taste.
Please refer to the ingredient section in the post for making homemade bread crumbs.