Preheat your oven to 350°F (175°C) and spread the walnuts on a baking sheet. Toast them for about 5 minutes until fragrant.

If you haven't done so already, roast a red bell pepper over an open flame or in the oven.

In your food processor, add the toasted walnuts, roasted red pepper, pomegranate molasses, tahini, minced garlic, cumin, red pepper flakes, and salt.

Pulse the ingredients together until smooth, scraping down the sides as needed.

Taste the mixture and adjust seasoning if necessary.

With the processor running, drizzle in the olive oil and lemon juice.

Transfer the Muhamara to a serving bowl. You can serve it immediately or let it chill in the fridge for an hour.

If desired, drizzle a bit more olive oil on top and sprinkle with extra walnuts or pomegranate seeds before serving.