Preheat oven to 400°F or 200°C. Line baking sheet with parchment paper.Chop bell peppers into large pieces, cut tomatoes and onion into quarters, and add them to the baking tray on a single layer. Season with 1 tablespoon of olive oil, salt, and pepper, and toss with your hands.
Bake for 40 minutes until bell peppers are soft and charred.
Let cool down slightly, then peel bell peppers. Don't worry if some peel won't come off.
In the meantime, add the remaining olive oil, grated garlic, red pepper flakes, cumin, and tomato paste to a small skillet and fry for 3 minutes, stirring often.
To a food processor, add tomato paste mixture, roasted bell peppers, tomatoes, onions, walnuts, and pomegranate molasses.
Pulse a few times until you get a creamy yet coarse texture.Now add a few tablespoons of breadcrumbs at a time, pulse, then add more, if necessary, until you reach your desired consistency.
Taste and adjust for salt and molasses, transfer to a serving platter, spread it out with the back of a spoon, and drizzle with pomegranate molasses, olive oil, pomegranate seeds, and chopped parsley.Serve with warm pita bread or any other type of flatbread.