Char the Red Bell Peppers directly over a gas flame or under a hot broiler until the skins are blackened and blistered all over. Place the hot peppers in a bowl and cover with plastic wrap or a lid for 10–15 minutes to steam, then peel away the skins, remove the stems and seeds, and roughly chop the flesh.
Toast the Walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and slightly browned, about 4–6 minutes. Let cool.
In a food processor, pulse the cooled toasted walnuts with the Breadcrumbs until they form a coarse meal.
Add the chopped roasted peppers, peeled Garlic, Pomegranate Molasses, Lemon Juice, Cumin, Aleppo Pepper Flakes, and Salt to the processor. Pulse to combine.
With the processor running, stream in about half of the Extra-Virgin Olive Oil until the mixture comes together into a thick, slightly chunky paste. Stop and scrape down the sides as needed. Add more olive oil to reach your desired spreadable consistency.
Taste and adjust seasoning — add more Pomegranate Molasses for sweetness and tang, more lemon for brightness, extra Aleppo flakes for heat, or more salt if needed.
Transfer the muhammara to a serving bowl, drizzle with a little more olive oil, and sprinkle with some chopped walnuts for crunch.
Serve at room temperature with warm pita, flatbread, crackers, or use as a condiment alongside grilled meats and vegetables.
