Muhammara is a delicious, lightly spicy dip that's originally from the Levant countries of Syria and Lebanon. The first time I had it at a Syrian restaurant I was smitten. It's just a glorious, all-purpose dip. Here, I've served it with pita chips and crudites, but it can be served as a sauce or dressing for kebabs or as a spread on a sandwich.
The only finicky part of making this is roasting the red peppers and removing the skin - it cuts down on any bitterness if you get rid of the skin (although if you're running short on time - it's not absolutely necessary). If you want to make it really easy on yourself, you can buy the red peppers pre-roasted and prepared.
The red peppers give this the bulk of the flavor, but the pomegranate molasses and the walnuts are what really take it over the top.
*Pomegranate molasses recipe can be found on this post.