Lightly toast the walnuts and place to the side.

Destem the bell peppers and cut them in half. Remove the seeds and membrane.Slice the peppers in half lengthwise, then place each half on a foil-lined sheet (cut side facing down).

Broil the peppers until the skin is lightly charred, approximately 10 to 15 minutes.

Remove the peppers from oven and, using tongs, place each pepper half into a large sealable Ziploc bag. Seal the peppers in the bag and place the bag to the side until the peppers have cooled (another 10 to 15 minutes). This is to loosen the skin for peeling the peppers.

Remove the peppers from the Ziploc and peel the skin off the peppers, leaving any small charred section not easily peeled in place (they provide a little earthy flavor).

Place the peppers, toasted walnuts, garlic, lemon juice, bread crumbs, pomegranate molasses,, pepper flakes, and cumin into a food processor.

Blend while slowly drizzling in olive oil. Process the dip to your desired consistency.

Transfer the dip to a bowl and serve immediately. Or allow the dip to chill for one or more hours to allow the flavors to set.