1.   Preheat the oven to 400 F or 200 C

2.   Cut the bell peppers in half, or into thirds, removing seeds and white inner skin. Place onto a parchment lined baking sheet and roast for 30 – 40 minutes or until the outer skin of the bell pepper/capsicum has blistered. Remove from the oven and let cool completely. Peel off the blistered skin and discard the skin

3.   Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and put the peppers into a blender or food processor

4.   Dry roast the walnuts by placing them into a dry frying pan set over medium low heat. Toss as the walnuts are cooking. Stop when they start to release an aroma. Toss into the blender or food processor immediately. Do not over cook or burn the walnuts

5.   To the blender or food processor also add the rest of the ingredients: the olive oil, lemon juice psyllium husk, grated garlic, cumin powder, sweet paprika, salt, and either the red pepper flakes or Aleppo flakes. Although the pomegranate molasses is optional, it is recommended as it is part of the original recipe and adds to the authenticity of the flavor

6.   Puree to as rough or smooth a consistency as you prefer. Transfer to a serving bowl. Garnish with the drizzle of olive oil

7.   Store in an airtight container in your fridge for several days. After refrigerating, place dip on the counter to bring the dip back to room temperature before serving