Step 1

1 Roast the peppers over a gas flame or under a broiler, turning until blackened and blistered all over

Step 2

2 Place them in a paper bag to soften for a few minutes to loosen their skins

Step 3

3 Slip the skins off the peppers; use a paring knife to remove any stubborn bits of skin

Step 4

4 Slit the peppers open and remove the seeds, membranes and stems

Step 5

5 Drain the peppers in a colander or pat them with paper towels or a clean kitchen towel to soak up excess liquid

Step 6

6 Meanwhile, combine the walnuts and cracker crumbs in a food processor and process until finely ground

Step 7

7 Add the bell peppers, lemon juice, pomegranate molasses and ground cumin and blend until creamy

Step 8

8 Add the chile paste and salt to taste

Step 9

9 To serve, drizzle with the olive oil and garnish with a combination of finely chopped parsley and the lemon zest