Decide how you want to Roast the Bellpeppers on fire (Recommended) go to Step 4 or in the oven go to Step 2
For Oven: Preheat the oven to 220 degrees C
Brush the bell peppers with extra virgin olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 220 degrees C heated oven for about 30 minutes turn them over as needed. The aim is to get them evenly soft and slightly burned.
If Using a Japanese Fish grill try to lay them as flat as possible and use heat towards the skin, as ovens are very different start slow and turn up the heat as needed.
For fire, get a clean burning source, best over a grill or also directly on the Gas stove possible. Put the complete pepper in the fire, turn to get burned evenly from all sides. The flesh should be soft and the outside burned.
Remove from the oven and place the peppers in a bowl or lockable container. Cover with plastic wrap or put the lid on for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.
Now in the bowl of a food processor, combine the roasted red pepper strips with about 10ml extra virgin olive oil, garlic, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, smoked pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste. Add extra virgin Olive oil as needed if too dry, ad more Breadcrumbs if too soft.
If you do not have Aleppo pepper it will still work. Consider making it more spicy with other ingredients then, you may use spicy smoked pepper for example.
Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving. However, it is recommended to let it soak a while before consuming.
When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley, if you like. Serve with pita bread or pita chips. Enjoy!