Toast the walnuts and bread crumbs

• Preheat a pan over medium heat for a couple of minutes.
• Add the walnuts and toast, then add the bread crumbs.
• Stir frequently since the walnuts and crumbs are different sizes, until the walnuts are a few shades darker and the panko is golden brown.
• Take the pan off the heat so they don't keep cooking.

Mince the garlic

• Add the garlic clove to the food processor and pulse until finely minced.

Blend into a fine crumb

• Add the toasted walnuts and bread crumbs to the food processor.
• Blend until everything is a fine crumb.

Add the remaining ingredients

• Add the olive oil, pomegranate molasses, lemon juice, ground cumin, salt and Aleppo pepper to the food processor.
• Layer everything in rather than stirring.

Pulse to a chunky texture

• Pulse repeatedly until combined, keeping a chunky rustic texture, or blend continuously for a smooth dip.
• Taste and adjust the seasoning.

Serve

• Spread the muhammara in a bowl and garnish with olive oil, fresh mint, crushed walnuts and pomegranate seeds.
• Serve as a dip with pita, or use as a sandwich spread or wrap filling.