The more you make muhammara the more you will adjust the spices to your own liking. A jar of roasted red bell peppers will work just as well as roasting your own. This is delicious as a dip with fresh pita or pita chips, or spooned atop chicken, grilled meats, or fish. Muhammara will keep, refrigerated in an airtight container, for about a week.
Combine the peppers and walnuts in a food processor and blend until smooth. Add all of the remaining ingredients except the olive oil and pulse until smooth.
With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Turn off the processor and scrape down the sides of the processor bowl as you go.
Serve the muhammara in a small bowl, chilled or room temperature.