1. If you’re using fresh bell peppers, you first need to roast them. If you use peppers from a jar, you can obviously skip the next step.
  2. Place the bell peppers in a ovenproof dish. Then roast them in a pre-heated oven at 200°C (390°F), for about 30 minutes. Turn them over once in a while, until the skins are completely wrinkled and slightly charred. Then put them in a covered bowl to cool. When the peppers are cool enough to handle, remove the skins and seeds.
  3. Combine all the ingredients in the bowl of a food processor and process until smooth.
  4. If you want the consistency of the muhammara thicker or looser, either add some more breadcrumbs or olive oil.