Start by gathering all your ingredients. If you're using whole red peppers, roast them until the skins are charred, then let them cool before peeling off the skins.
In a food processor, combine the roasted red peppers, walnut crumbs, and rusk (or breadcrumbs). Pulse until well mixed but still slightly chunky for texture.
Next, add the tahini, pomegranate molasses, crushed chili flakes, salt, and pepper. Blend again until the mixture is creamy and smooth.
With the food processor running, slowly drizzle in the olive oil until the dip reaches your desired consistency. Adjust the amount based on how creamy you want your Muhammara to be.
Taste your Muhammara and adjust the seasoning as needed. You may want to add more salt, pepper, or pomegranate molasses for sweetness.
Transfer the Muhammara to a serving bowl and enjoy it with your choice of dippers.
