Roast the bell peppers over an open flame or in the oven at 400°F until slightly charred, turning occasionally. Once the skins are blackened, transfer them to a covered bowl. This will make peeling the skin off much easier. Remove the skin, seeds, and stems.

Lightly toast the walnuts in a dry pan over medium heat for 2-3 minutes until they release their natural aroma. This enhances their nutty flavor and makes the dip richer.

Let the bell pepper and walnuts cool down.

In a food processor, combine the roasted bell peppers, toasted walnuts, pomegranate molasses, lemon juice, olive oil, cumin, cayenne pepper, garlic, breadcrumbs, and salt. Blend until smooth but still slightly textured. If the mixture is too thick, add extra olive oil to reach your desired consistency.

Taste test and adjust the seasoning if needed.

Transfer the dip to a serving bowl, drizzle with olive oil, and garnish with extra walnuts and parsley. Serve it with warm pita bread, crackers, or fresh vegetables.