Muhammara, a popular Middle Eastern purée made from roasted red peppers, toasted walnuts, and pomegranate syrup, makes a nice alternative to hummus. If pomegranate syrup is unavailable, reduced pomegranate juice may be substituted. Simply simmer 2 cups pomegranate juice uncovered in a small saucepan over low heat until it is reduced to 1/4 cup.
Preheat oven to 375°F. Spread walnuts on baking sheet, and toast 10 to 12 minutes, or until light brown and fragrant. Cool.
Meanwhile, place bell peppers on separate baking sheet in oven. Roast peppers 1 hour, or until skins are black all over, turning occasionally. Transfer peppers to bowl, and cover with plate to steam 15 minutes. Cool peppers on plate, then rub off blackened skins and remove seeds.
Heat 2 Tbs. olive oil in small skillet over medium heat; add garlic, and sauté 1 minute. Remove from heat, and allow garlic and oil to cool.
Purée bell peppers, walnuts, garlic, remaining olive oil, salt, and pomegranate syrup in food processor until smooth. Season with salt and pepper. Transfer to small serving bowl.