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Preheat the oven to 180°C.
Using tongs, grill the capsicums over an open flame for around 25–30 minutes or until blackened all over, turning as needed.
Alternatively, place the capsicums on a tray lined with baking paper and roast in the oven for about 45 minutes, until they are soft and blackened all over.
Arrange the walnuts on a baking tray and toast in the oven for 8–10 minutes.
Transfer the capsicums to a mesh strainer with a bowl underneath and cover with a plate or tray to allow them to steam a little between the flesh and the skin.
When cool enough to handle, peel the capsicums and discard the skin, seeds and membrane.
Place the capsicum in the bowl of a food processor with 75g of the toasted walnuts, plus breadcrumbs, Aleppo pepper and garlic, if using.
Pulse until you have a rough paste.
Transfer to a bowl and add the lemon juice, pomegranate molasses and enough olive oil until you have a thick but spoonable consistency.
Season to taste.
Roughly chop the remaining walnuts and scatter them over the top, along with a drizzle of pomegranate molasses.
Serve with labneh and your choice of raw vegetables and breads.