Begin by preheating your oven to 425°F (220°C). Slice the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast for about 25 to 30 minutes. You want them blistered and charred to bring out the sweetness.

While the peppers are roasting, toast the walnut halves in a dry skillet over medium heat. Stir them frequently for about 5 to 7 minutes until fragrant. Remove from heat and let them cool, but don’t stroll away too far. Burnt walnuts are a quick trip, and nobody wants that.

Once the peppers have cooled enough to handle, remove the skins. Combine roasted bell peppers, walnuts, garlic, bread crumbs, tomato paste, pomegranate molasses, olive oil, chili flakes, salt, sugar, cayenne pepper (if using), lemon zest (if using), and smoked paprika (if using) in a food processor. Blend until smooth. Taste and adjust seasoning as necessary.

Once blended to your liking, transfer the muhammara to a serving bowl. Drizzle with a bit more olive oil on top for a lovely presentation. Cover tightly and refrigerate until ready to serve.