When the peppers are cool enough to handle, peel and deseed the peppers. Transfer them to a food processor and add the walnuts, garlic, pomegranate molasses, tomato paste, sumac, Aleppo pepper flakes, and salt. Turn the food processor on and stream in the olive oil. Blitz until smooth.
100g (3.5oz) walnut pieces, 2 tbsp pomegranate molasses, 1 clove garlic, 1 tbsp tomato paste, 1 tsp sumac, 1 tsp Aleppo pepper flakes, 1 tsp salt, 5 tbsp olive oil