This delicious Middle Eastern dip is traditionally made with red peppers and walnuts. Carrots add color—and a hit of sweetness—to this version.
Preheat the broiler. On a rimmed baking sheet lined with parchment paper, toss the carrots and bell peppers with 2 tbsp. oil. Sprinkle with 1/2 tsp. cumin; season with salt and pepper. Arrange in an even layer with the peppers skin-side up. Broil until the peppers are charred and the carrots are tender, 10 to 12 minutes. Place the peppers in a bowl. Cover with plastic wrap and let rest for 10 minutes. Peel off the charred skins. Coarsely chop the carrots.
In a food processor, pulse the nuts, lemon juice, breadcrumbs, pomegranate molasses, garlic, and cayenne with the remaining 1 tsp. cumin until blended; season. Add the carrots, bell peppers, and the remaining 2 tbsp. oil. Pulse until almost smooth.
Transfer the muhammara to a bowl. Drizzle with oil. Top with the pomegranate seeds.