Drain the 400 g jar of roasted red peppers and pat them dry; roughly chop if whole.

Place the drained peppers, 150 g walnut crumbs, 60 g grated rusk (or 60 g breadcrumbs), 1 tbsp tahini, 2 tbsp pomegranate molasses, and ½ tsp crushed chili flakes into a food processor. Season with salt and pepper to taste.

Pulse the ingredients until coarsely combined, stopping to scrape down the sides as needed.

With the processor running, pour in 60 ml olive oil. Continue processing until the mixture reaches your desired consistency; if it is too thick, add more olive oil a little at a time, up to 80 ml total.

Taste and adjust seasoning (salt, pepper, or crushed chili flakes) as needed. Pulse once more to combine any additions.

Transfer the muhammara to a serving bowl and serve with nachos, baked pita bread, homemade pita bread, sourdough bread, or raw vegetable sticks.