Muhammara (Roasted Red Pepper Dip) Recipe

0 Drain roasted red peppers in a colander while preparing other ingredients. 
1 Place a skillet or nonstick pan over medium heat. Add 2 Tablespoons olive oil. When oil begins to shimmer, add onions. Cook until soft, 3 to 5 minutes. 
2 To onions add garlic, cumin, smoked paprika, and tomato paste. Cook, breaking tomato paste apart, until fragrant, 3 to 4 minutes. 
3 In the bowl of a food processor combine onion-tomato mixture, walnuts, roasted red peppers, lemon juice, pomegranate molasses, and remaining 2 Tablespoons olive oil. Pulse and then blend until Muhammara is easy to spread but still has some texture. (Note: For a creamier sauce, blend further and add up to 2 Tablespoons of extra olive oil.)
4 Store dip in the refrigerator for up to a week.