To make Chef John's version of this Middle Eastern red pepper spread, toast walnuts with olive oil. Then toast bread crumbs and join with the cooling nuts. Roast fresh bell peppers or use jarred bell peppers and toss everything into a food processor with fresh garlic, lemon juice, pomegranate molasses, salt, paprika, cumin, cayenne, ground Aleppo pepper and just a bit of olive oil. Process until it’s the consistency you prefer, then chill. Present with some chopped Italian parsley, a drizzle of olive oil and serve with pita or flatbread (or vegetables) for an insanely savory good bite to eat! Get Chef John's recipe for Muhammara (Roasted Pepper & Walnut Spread).