Even when red peppers aren't in season, you can make awesome muhammara with jarred roasted red peppers. Typically served as a dip with bread, it's also amazing in sandwiches, wraps, or as a base for flatbreads.
I like to lightly dry the breadcrumbs while I toast the walnuts to prevent the dip from being watery. If you like a more textured spread, use a food processor. If you'd prefer a silky-smooth consistency, reach for a blender instead. —Heather - Heather Homemade
2 to 4 tablespoons
extra-virgin olive oil, as needed
Heat oven to 350° F.
Drain and rinse peppers. Layer them between paper towels to dry while preparing other ingredients.
On a baking sheet, mound breadcrumbs on one half and spread out walnuts on the other. Roast for 5 to 10 minutes to slightly dry the crumbs and toast the walnuts. Remove nuts to a cutting board to cool.
In a food processor, finely chop the cooled nuts. Add peppers and remaining ingredients, starting with 2 tablespoons of olive oil. Pulse 10 to 15 times until desired consistency is reached, adding more oil if needed. Transfer to bowl and cover and refrigerate for 30 minutes to an hour to let the flavors blend. Adjust seasoning. Serve at cold or at room temperature with pitas, toasted bread, or raw vegetables for dipping.