Start by preparing the red peppers:

1. Peel the red bell peppers with a vegetable peeler.
2. Using a kitchen knife, remove the side of the bell peppers by slicing around the seeds. Remove the base and the white parts too.
3. Cut the red bell peppers into 1-inch (2.5 cm) strips.

Roast the red peppers:

1. Transfer the bell pepper strips onto a parchment-lined baking tray (or a large baking dish).
2. Drizzle 2 tablespoons (30 ml) of extra-virgin olive oil and toss to coat.
3. Roast for 25 min at 400°F (200°C) until tender and lightly charred. 

Meanwhile, toast the walnuts:

1. Transfer the walnuts to a skillet.
2. Gently toast over medium heat, stirring regularly with a wooden spoon, until fragrant and lightly colored.
3. Set aside.

Assemble the dip:

1. To a food processor, add the roasted red peppers, breadcrumbs, crushed garlic, 1 tablespoon of extra-virgin olive oil, lemon juice, cumin, red pepper powder, optional sumac, and salt. 
2. Mix until well combined, but not completely smooth, about 30 seconds. 
3. Add the pomegranate seeds and toasted walnuts and pulse two-three more times. To keep a crunchy texture, do not over-mix the dip. 

Finish the Muhammara:

1. Plate the dip into a shallow bowl.
2. Garnish with extra pomegranate seeds, sprinkled sumac, chopped flat-leaf parsley, and drizzle a generous amount of extra-virgin olive oil. 
3. Serve with warm fluffy flatbreads, pita bread, or pita chips.

Enjoy with a glass of Cabernet Franc!