Preheat your oven to 400°F (200°C). Wash the bell peppers and pat them dry. Place them on a baking sheet lined with parchment paper, coat with olive oil and season with salt and pepper. Roast in the preheated oven for about 30-40 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and cover with foil or place in a bowl covered with plastic wrap for about 10 minutes. This will help steam the peppers, making them easier to peel. Peel off the skin, remove the seeds and stems, and slice the peppers into strips.

In a food processor, combine the roasted red pepper strips, bread crumbs, walnuts, olive oil, pomegranate molasses, garlic cloves, lemon juice, Aleppo pepper and ground cumin. Pulse the mixture until it becomes creamy. Season with salt and freshly ground black pepper to taste.

Transfer the dip to a serving bowl. Garnish with fresh mint leaves & pomegranate seeds. Serve with pita bread for dipping.