Preheat grill or broiler to high.Advertisement
Grill or broil peppers, turning occasionally, until blackened in spots, 15 to 20 minutes total. (If using the broiler, place a rack on a baking sheet and place the peppers on the rack.) Transfer to a large bowl and cover tightly. Let steam for 10 minutes. Uncover and let cool. Remove stems, skins and seeds.
Transfer the peppers to a food processor. Add breadcrumbs, walnuts, oil, lemon juice, pomegranate molasses, garlic, Aleppo (or crushed red pepper) and salt. Pulse until slightly chunky.
To make ahead: Refrigerate for up to 5 days.
2 fat, 1/2 vegetable