Preheat the oven to 425°F / 220°C. Brush 2 red bell peppers with 1 tablespoon of olive oil and roast for about 30 minutes, turning once or twice.
Cover the peppers for a few minutes to steam. Peel, remove the seeds and cut into strips.
Put the peppers in a food processor with 3 tablespoons of olive oil, 1 clove of garlic, 115g of toasted walnuts, 2½ tablespoons of tomato paste, ¾ cup of breadcrumbs, and 2 tablespoons of pomegranate molasses.
Add 1 teaspoon of Aleppo pepper, ½ teaspoon of sugar, 1 teaspoon of sumac, and ½ teaspoon of salt. Blend to a smooth paste, thinning with a little water if needed.
