Servings: 4 as part of a mezze spread

110 g walnuts 110 g walnuts
1 kg red peppers (6-7) 1 kg red peppers (6 to 7)
½ cup olive oil ½ cup olive oil
1 red onion, finely chopped 1 red onion, finely chopped
4 garlic cloves, crushed 4 garlic cloves, crushed
2 tsp tomato paste 2 tsp tomato paste
2 tsp ground cumin 2 tsp ground cumin
2 tsp Aleppo chili flakes (or 1 tsp regular chili flakes) 2 tsp Aleppo chili flakes (or 1 tsp regular chili flakes)
½ cup panko bread crumbs ½ cup panko bread crumbs
1½ tbsp pomegranate molasses 1½ tbsp pomegranate molasses
2 tsp lemon juice 2 tsp lemon juice
1 tbsp parsley leaves, chopped 1 tbsp parsley leaves, chopped

Preheat oven to 350F. Line two baking sheets with parchment paper.
Roast walnuts for 8 minutes. Set aside.
Increase oven temperature to 450F. Toss red peppers with 1 tsp of oil, and roast for 40 minutes.
Transfer to a bowl and cover with a towel or plate, and let cool for 20 minutes. Peel the peppers, and discard the stems and seeds.
Put 2 tbsp of oil in a skillet over medium-high heat, and sauté onions for about 7 minutes. Add garlic, tomato paste, and spices and cook for 30 seconds, stirring constantly.
Remove from the heat and tip into a food processor, along with roasted red peppers, panko breadcrumbs, pomegranate molasses, lemon juice, 1 tbsp of oil, 1 tsp of salt, and a grind of black pepper. Blitz. Then add the walnuts (reserving a few for garnish), and pulse just enough to break down.
Transfer to a serving platter, and garnish with remaining 2 tbsp of olive oil, reserved walnuts, and parsley.