Preheat the oven to 200°C (use broil function if possible) and roast the bell peppers for 30-40 minutes or until half of their skin is charred. Place them in a bowl, cover with plastic foil and let them steam for 15 minutes. When cooled down, remove the bell pepper's skin, stem and seeds.
In the meantime, toast the walnuts in a pan on medium heat for 1-2 minutes. Optionally, reserve a tablespoon for garnish.
Add everything except the bread crumbs and olive oil to a food processor. Start blending and gradually add the olive oil. Regularly, scrape down the sides and taste to adjust the seasoning.
Finally, transfer the mixture to a bowl and add bread crumbs to adjust the consistency. Garnish with additional pomegranate molasses, fresh pomegranate seeds, crumbled walnuts, and a drizzle of olive oil.
