Toast the walnuts in a pan over heat and set them aside.
You can use roasted bell peppers from can or jar. Otherwise simply place them in a preheated oven roast for 20-25 minutes at 425F. When done allow them to cool and then remove the skin, chop and remove the seeds and keep them aside.
If you do not have oven you can simply place them over direct fire using a grill and cook them on slowest heat till charr marks appear and bell peppers are soft.
Now in a pan add 1 tablespoon olive oil and add chopped onions. Saute for a bit and add , chilli flakes and 1 tablespoon tomato paste.
Add toasted walnuts and bread crumbs. Also add salt, roasted cumin powder, and black pepper, little bit more of olive oil, mollasses, and lemon juice in a food processor.
Blend and pulse for a few times to mix the roasted peppers. Keep the texture a little coarse side.
Serve with fresh pita, flatbread, crackers, or your favourite vegetables.
It tastes best fresh. You can refrigerate leftovers for up to 3 days. Before serving Allow to cool to room temperature.