Prepare Red Pepper Paste:

1. Clean the bell peppers, removing seeds and white veins, then slice slightly.

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2. Place them in the oven at 130°C for 2 hours until dried.

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3. Let the peppers cool completely to avoid steam during blending.

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4. Blend the dried peppers in a food processor. Add vinegar and salt, blending again until smooth.

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5. Store in a jar, covering the top with olive oil, and refrigerate.

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Prepare Muhammara Dip:

1. Blend roasted red peppers, onion, garlic, walnuts, and red pepper paste in a food processor.

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2. Add tahini, pomegranate molasses, lemon juice, breadcrumbs, olive oil, and salt. Blend until creamy.

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3. Garnish with walnuts and drizzle with olive oil.

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