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PdfCombine the beans, walnuts, garlic, butter, pomegranate molasses, salt and pepper in the bowl of a food processor or blender and process until very smooth, scraping down the sides of the bowl as needed. Taste and add more salt and pepper if needed.
Scrape the mixture into four ½-cup ramekins, cover with plastic wrap, and refrigerate until firm, at least 2 hours. Or if you prefer form it into a log and roll in plastic wrap before refrigerating, then cut it into ½-inch slices.
Before serving, unwrap, drizzle with the molasses, and serve with pomegranate seeds, if using.
Serve it with crackers and pickles.
Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.