Roast the red peppers over open flame or in the oven at 220°C until charred, peel the skin and let cool
Toast walnuts in a dry pan until lightly golden and fragrant, then cool
In a food processor, add roasted peppers, walnuts, breadcrumbs, garlic, cumin, salt, Aleppo pepper, lemon juice, and pomegranate molasses
Blend until smooth but slightly textured
Taste and adjust salt, lemon, or molasses if needed
Serve in a shallow bowl, drizzle with olive oil and garnish with crushed walnuts or parsley/mint if desired
