Preheat your oven to between 200°C and 210°C (390°F - 410°F).

Place the whole red bell peppers, halved white onions, and a whole head of garlic on a baking tray.

Drizzle with olive oil and season with salt and pepper.

Roast in the oven for approximately 50 minutes until the skins are charred and the vegetables are soft.

Once removed from the oven, place the hot roasted peppers in a bowl and cover tightly with plastic wrap.

Let them sit for about 10 minutes; the steam will loosen the skins, making them very easy to peel.

While the peppers steam, place the walnuts in a food processor.

Pulse them until they are broken down but still retain some "crunch" and texture.

Do not over-process into a powder.

Remove the walnuts and set aside.

Peel the skins off the roasted peppers and remove the seeds.

Peel the roasted onions and trim the ends.

Squeeze the roasted garlic cloves out of their skins.

Place the cleaned peppers, onions, and garlic into the food processor and blend until the mixture is smooth.

Transfer the vegetable puree to a mixing bowl.

Add the breadcrumbs (ka'ak), red pepper molasses, the previously processed walnuts, chili powder, cumin, citric acid (or lemon juice), tahini, and olive oil.

Mix all the ingredients thoroughly.

Note that no additional salt is needed at this stage, as the red pepper molasses usually contains enough salt to season the entire dish.

Spread the Muhammara onto a serving plate.

Use the back of a spoon to create a decorative swirl or well.

Garnish the dish with fresh mint leaves, very thinly sliced radishes, walnut halves, chopped walnuts, pomegranate seeds, a pinch of dried za'atar (or oregano), and a final generous drizzle of olive oil.

Serve with pita bread.