Muhammara

At 425 degrees F, preheat the oven.

Rub the prepared bell peppers with 1 tablespoon olive oil and place it in a baking sheet. Roast these peppers for 30 minutes in the preheated oven.

Flip the peppers once cooked halfway through. Transfer the roasted red peppers to a bowl and cover with a plastic wrap.

Leave for 10 minutes, then peel the peppers. Remove all the pepper’s seeds and cut the peppers into strips.

Transfer the strips to a blender and add 3 tablespoon olive oil, tomato paste, walnuts, breadcrumbs, Aleppo pepper, sumac, sugar, cayenne, and salt.

Finally, blend until smooth. Serve.