Drain the jar of roasted red peppers into a fine-mesh sieve. Set aside.

In the bowl of a food processor, add the walnuts, bread, garlic, red pepper flakes, cumin, black pepper, and salt.

Process until the walnuts are roughly chopped and begin to mix with the breadcrumbs.

Add the drained red peppers, olive oil, molasses, honey, and lemon juice.

Process until the mixture is homogenized into a fine crumb paste, scraping the sides down often.

Spoon the mixture into a serving bowl. Garnish with a drizzle of olive oil and pomegranate molasses. Top with a sprig of fresh mint. 

Serve with pita chips, crackers, lavash crisps, or chopped vegetables.