Preheat the oven to 450°F (230°C). Line a baking sheet with foil. Halve the red bell peppers, remove seeds and membranes. Quarter the onion and halve the tomatoes. Place peppers cut-side down, onions and tomatoes cut-side down on the baking sheet. Roast until skins are charred and vegetables are very soft, about 25–30 minutes. If needed, broil for the last 3–4 minutes to blister skins.

Steam and peel peppers

Remove the tray from the oven and transfer the roasted peppers to a bowl; cover tightly with plastic wrap or a lid and let steam for 10 minutes. Remove skins and stems from the peppers — they should slip off easily. Peel any charred parts off the onions and tomatoes as desired.

Toast walnuts

While vegetables roast, heat a dry skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Watch closely to avoid burning. Let cool slightly.

Blend dip

In a food processor combine the peeled roasted red peppers, roasted onion, roasted tomatoes, toasted walnuts, lemon juice, pomegranate molasses, smoked paprika, ground cumin, red pepper flakes, brown sugar (or honey), salt and black pepper. Pulse to combine, then process until mostly smooth but with some texture, about 30–45 seconds. With the motor running, drizzle in 3 tablespoons olive oil. If mixture is too thick, add 1–2 tablespoons water to reach a spreadable consistency.

Adjust seasoning

Taste and adjust: add more salt, lemon juice for brightness, pomegranate molasses for sweetness/tang, or red pepper flakes for heat as needed. Transfer to a serving bowl and smooth the top with a spoon.

To serve

Drizzle about 1 tablespoon extra-virgin olive oil over the top of the muhammara. Sprinkle toasted walnut halves and chopped parsley over the dip. Serve at room temperature with warm pita bread or baguette slices.

Storage: Refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving; stir in a splash of olive oil or lemon juice if it tightens in the fridge.