We begin by roasting the bell pepper. There are two options to do this - place the red bell pepper directly on the fire OR place the peppers on a baking sheet in a 200C oven. You want to broil the peppers until the skin is charred.
Once it is charred, remove and let it cool down. Then remove the charred skin off the peppers. It's OK if you can't get all the charred bits off. Cut it in half and remove the seeds and also the stem.
Place the peppers in a food processor and add in the rest of the ingredients: walnuts, cumin seeds, garlic clove, lemon juice, bread crumbs, pomegranate molasses, red pepper flakes and the olive oil.
Blend it together till you reach your desired consistency. I did not want it chunky so I went for a semi-smooth consistency.
Transfer to a serving bowl and eat it along with some pita.
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