Ran across this in a food article and checked out Epicurious for recipes and found these two - this sounds very good. I'm going to try one (or both) this week. Has anyone heard of and/or made this?

The reviews were very good on this dip - will certainly make this one.

Gourmet | December 1993

Can be prepared in 45 minutes or less.
Makes about 1 3/4 cups.

a 7-ounce jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
toasted pita triangles as an accompaniment

*available at Middle Eastern markets

In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.

This next one got mixed reviews - the sauce was liked by all but a few were not happy with the drumsticks.

Chicken Drumsticks with Muhammara Sauce
Gourmet | February 2005

Muhammara — a toasted walnut, roasted red pepper, and cumin sauce — can also be spread on pita toasts.
Makes 6 servings.

3 tablespoons walnuts
12 chicken drumsticks (3 lb total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1/2 cup drained bottled roasted red peppers (from a 7-oz jar)
1/3 cup fine fresh bread crumbs (from 1 slice firm white sandwich bread)
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 teaspoon pomegranate molasses or 2 teaspoons fresh lemon juice
1/2 teaspoon ground cumin
1/8 teaspoon cayenne

Put oven rack in lower third of oven and preheat oven to 475°F. While oven is preheating, toast nuts on a baking sheet in oven until golden, 3 to 4 minutes.
Pat chicken dry, then put in a large shallow heavy baking pan (1 inch deep) without crowding and rub with salt, pepper, and 2 tablespoons oil. Bake, without turning, until golden brown and cooked through, 30 to 35 minutes.

While chicken bakes, blend together bell peppers, bread crumbs, walnuts, garlic paste, pomegranate molasses, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute. With motor running, gradually add remaining 6 tablespoons oil and blend until combined well. Season sauce with salt and drizzle over baked chicken.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
Muhammara Dip and ????

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