INGREDIENTS: 
2 Roasted red bell peppers
4 tbsp extra virgin olive oil (I used Early Harvest Greek EVOO)
1/4 lb shelled toasted walnuts
1 garlic clove roughly chopped
2 1/2 tbsp tomato paste
3/4 cup bread crumbs  (3T may be better amount)
2 tbsp pomegranate molasses
1 tsp Aleppo pepper
1 tsp sugar
1 tsp sumac
1/2 tsp salt
1/2 tsp cayenne pepper (optional)

Lemon Juice & Lemon Pepper instead of sumac.

Process!

Dress w/ extra olive oil, toasted walnuts, sumac and chopped parsley.