• Preheat oven to 450°F. Arrange red peppers on foil-lined baking sheet. Bake, turning occasionally, for 20 to 25 minutes or until charred all over. Transfer to heatproof bowl; cover with plastic wrap. Let stand for 15 minutes. Peel, stem and seed peppers, discarding peel, stem and seeds.
• In food processor, pulse roasted red peppers, walnuts, bread crumbs, 3 tbsp olive oil, lemon juice, pomegranate molasses, cumin, garlic, salt, pepper and red pepper flakes until smooth and combined.
• Transfer dip to shallow serving bowl; drizzle with remaining olive oil. Serve with crudités, crackers and flatbreads.

Tips:

– Substitute Filippo Berio Balsamic Glaze for pomegranate molasses if desired.
– For a gluten-free dip, use gluten-free bread crumbs.