Roast the peppers

• Place the halved red bell peppers cut side down on a baking tray.
• Roast in the oven at 220 °C until the skins are blistered and charred.

Peel the peppers

• Transfer the roasted peppers to a bowl and cover to steam.
• Once cool enough to handle, peel off the skins and discard the liquid.

Blend the dip

• Add the roasted peppers, walnuts, breadcrumbs, garlic, pomegranate molasses, lemon juice, cumin, chili flakes, olive oil and salt to a food processor.
• Blend until smooth but still slightly chunky, scraping down the sides as needed.

Serve

• Taste and adjust the seasoning.
• Spread in a bowl, drizzle with olive oil and serve with bread or vegetables.