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Toss the peppers, onion, tomatoes, and chili with oil, salt, and black pepper. Then roast in the oven at 400F/200C for 25-30 mins till slightly blackened.
Caramelize the tomato paste in a bit of olive oil for 5 minutes.
Toast the cumin and coriander seeds for a couple minutes, then grind to a powder.
Remove any blackened veggies from the tray. (The tomatoes need extra time because they have more moisture.) Then add the garlic cloves and Put the tray back in the oven for another 15 mins
Peel and discard the pepper skins and then add everything EXCEPT the walnuts to a food processor. After it's smooth, add the walnuts and pulse a few times till the spread is your desired consistency.
TRADITIONALLY, bread crumbs will be added to help with consistency and give the dip more body, but I prefer it to have a denser flavor, and find that by thoroughly roasting the veggies, the dip is not too wet. The pita is enough bread to fill me up.
Garnish with pomegranate seeds, some walnuts, parsley, and a final drizzle of pomegranate molasses. Do NOT skip the parsley. It isn't just for color, but it's an amazingly crisp undertone in every bite.