A local Turkish restaurant near us makes Acili Ezme and this recipe is somewhere between that and Middle Eastern Mahammara.
Acili Ezme / Muhammara
1 large fresh red bell pepper, roasted, or 1 chopped frozen red bell pepper, thawed
2 teaspoons Oncu Turkish pepper paste or mild Harrissa paste
2 scallions, chopped
1/2 cup chopped tomatoes
1 teaspoon freshly squeezed lemon juice
1 teaspoon smoked paprika
1 teaspoon ground cumin
3 teaspoons pomegranate molasses
1 teaspoon Aleppo red pepper flakes
1/3 cup parsley
5 tablespoons olive oil
3/4 cup walnuts, lightly toasted
4 to 6 tablespoons fresh rye bread crumbs
Sea salt, to taste
Combine pepper, pepper paste, scallions, tomatoes, lemon juice, smoked paprika, cumin, salt, 2 teaspoons pomegranate molasses, 1/2 teaspoon red pepper flakes, parsley, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and 1/2 teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.