Roasted Pepper Walnut Spread

Heat the skillet over a moderate temperature setting. Introduce walnuts into the pan and pour 1 tablespoon of olive oil over them. Stir constantly until the walnuts emit a toasted aroma and develop a light brown hue, approximately 5 minutes. Take the skillet off the heat source and transfer the walnuts to a plate to cool down. Set aside 2 or 3 walnuts for coarsely chopping and use them as a garnish later on.

Heat the skillet over a moderate temperature setting; pour 1 tablespoon of olive oil into it. Sprinkle bread crumbs into the pan and stir constantly until they turn a golden brown color, around 3 or 4 minutes. Remove the skillet from the heat source and sprinkle the toasted bread crumbs onto a plate alongside the walnuts.

Place peppers in a food processor bowl. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle the remaining 2 tablespoons of olive oil over the mixture.

Process on and off, scraping down the sides occasionally, until the mixture reaches a fairly fine and smooth consistency. Transfer it to a bowl; cover it with plastic wrap and refrigerate until chilled, approximately 2 hours.

Transfer the mixture to a shallow serving bowl. Use the back of a spoon to create indentations on the surface, allowing you to capture the garnishes. Decorate with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.