1large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
½cup chopped scallions (3 to 4 scallions)
1teaspoon freshly squeezed lemon juice
1teaspoon ground cumin
1teaspoon kosher salt, more to taste
3teaspoons pomegranate molasses
1teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
5tablespoons olive oil
¾cup walnuts, lightly toasted
4 to 6tablespoons fresh bread crumbs
How to make :
Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.