Step 1

Preheat oven to 400°F or 200°C. Line baking sheet with parchment paper.Chop bell peppers into large pieces, cut tomatoes and onion into quarters, and add them to the baking tray on a single layer. Season with 1 tablespoon of olive oil, salt, and pepper, and toss with your hands.

Step 2

Bake for 40 minutes until bell peppers are soft and charred.

Step 3

Let cool down slightly, then peel bell peppers. Don't worry if some peel won't come off.

Step 4

In the meantime, add the remaining olive oil, grated garlic, red pepper flakes, cumin, and tomato paste to a small skillet and fry for 3 minutes, stirring often.

Step 5

To a food processor, add tomato paste mixture, roasted bell peppers, tomatoes, onions, walnuts, and pomegranate molasses.

Step 6

Pulse a few times until you get a creamy yet coarse texture.Now add a few tablespoons of breadcrumbs at a time, pulse, then add more, if necessary, until you reach your desired consistency.

Step 7

Taste and adjust for salt and molasses, transfer to a serving platter, spread it out with the back of a spoon, and drizzle with pomegranate molasses, olive oil, pomegranate seeds, and chopped parsley.Serve with warm pita bread or any other type of flatbread.