Muhammara is served as a condiment with grilled meats and chicken. It is also great as a dip or a sandwich spread. Place walnuts in a food processor and process until finely chopped. Drain roasted red peppers, reserving liquid. Place in the processor with remaining ingredients. Process until almost smooth, adding reserved red pepper liquid and a little water if needed to obtain a dip consistency. Variation: For a mellower Muhammara, blend it into 8 oz of softened cream cheese. NOTE: The hot pepper paste is preferred in this recipe. However, the concentrated paste, which is available in supermarkets, may be used.