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NutriBuddy™ 
Description
Muhammara or mhammara is a hot pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. It is a hearty walnut and roasted red pepper dip. This vibrant dip pairs perfectly well with fresh pita bread. To make this dip, preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant. Allow it cool. Place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened. Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes. Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, toasted walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt. Transfer muhammara to a small bowl and drizzle xome toppings of yor choice.