Serves 6-8, with pita wedges for dipping.
2 Tbsp walnut pieces
2 Tbsp pine nuts
2 Tbsp cashews
8 oz roasted red pepper strips
1/3 cup olive oil, divided
1 small onion, chopped
1/2 tsp ground cumin
2 Tbsp fresh bread crumbs
1/4 tsp Aleppo pepper, or more to taste
1/2 tsp pomegranate molasses
1-2 Tbsp freshly squeezed lemon juice
Kosher salt, to taste
1-2 Tbsp pomegranate seeds, for garnish
In a dry nonstick frying pan over medium heat, toast the nuts until they are slightly fragrant and just starting to color. Add to a food processor along with the red pepper strips. In the frying pan, heat the olive oil, and add the onion. Cook, stirring occasionally, for 2 minutes, then add the cumin and cook for an additional 2 minutes, until the onion is soft.
Add the onion and any oil in the pan to the food processor, along with the bread crumbs, Aleppo pepper, pomegranate molasses and lemon juice. Process until the mixture is a thick paste. Then, with the motor running, drizzle in the remaining olive oil. Taste, and add extra lemon juice or salt, to taste.
Transfer to a serving bowl. If you're not serving immediately, cover with plastic wrap pressed down on the surface of the muhammara and refrigerate. (Can be made up to 3 days in advance.) Garnish with pomegranate seeds when you serve.