Dishes like this are so easy and quick to make you almost feel you have cheated. Muhammara looks entrancing with its bright glossy red colour, spread on a large plain plate, scattered with snipped chives and dressed with more olive oil just before coming to the table. The seasoning, however, is all important. If it looks pretty and tastes of nothing, forget it. Muhammara is an object lesson in seasoning. With the right salt balance it is memorable; insufficient salt and it becomes red wallpaper paste.
You can do other things with this purée. Try it as a pasta sauce or on bruschetta.