Turn your oven to the highest heat possible or use a broil option. Place the red pepper on a baking tray and roast until the skin blackens, turning from time to time. Transfer to a bowl, cover with plastic wrap and let the pepper steam. After 30 minutes, the pepper should have cooled off enough to be handled. Carefully peel away the skin and discard the stem and seeds.
Combine the roasted red peppers, garlic, and the walnuts in a food processor. Process until the mixture is very smooth about one minute.
Add the breadcrumbs, lemon juice, paprika, red pepper flakes, salt and pepper; process until fully combined.
While the processor is running, slowly drizzle in the olive oil. Every 30 seconds, turn the processor off and scrape down the sides.
Pour the muhammara into a bowl, cover and refrigerate for at least an hour. Serve the muhammara with a drizzle of olive oil and with pita bread on the side.
2 Large Red Bell Peppers
1 Cup Walnuts
2/3 Cup of Toasted Breadcrumbs
1/4 Cup Olive Oil
2 Garlic Cloves
1 tbsp. of Pomegranate Molasses
Juice of 1/2 Lemon
1/2 tsp. Red Pepper Flakes
1 tsp. Paprika
1 tsp. Sea Salt
1 tsp. Black Pepper