To roast the red pepper, char on all sides directly on the burner of a gas stove, or roast at 200°C/400°F until blistered all over. Transfer to a bowl until cool enough to handle, then peel off the skin and remove seeds and stem. Roughly chop the pepper before using.
In a food processor, blend the roasted red pepper, spring onions, lemon juice, cumin, salt, 2 teaspoons of pomegranate molasses, ½ teaspoon red pepper flakes and 4 tablespoons olive oil. Add most of the toasted walnuts, reserving a few for garnish. Process until the mixture is mostly smooth.
Add the torn white bread to the processor and pulse until integrated and the spread has a good consistency. If it is too loose, add a bit more bread. Adjust the seasoning with additional salt and red pepper flakes if needed.
Transfer the spread to a serving bowl. Create a small well in the centre using a spoon.
Drizzle 1 tablespoon olive oil and 1 teaspoon pomegranate molasses into the well. Sprinkle the remaining ½ teaspoon red pepper flakes over.
Crush the remaining walnuts by hand and scatter them on top, along with fresh pomegranate seeds if using.
The spread can be made ahead and stored in the refrigerator for up to a week. If it thickens after refrigeration, stir in a little more olive oil before serving, to restore its consistency.
*Use a gluten-free bread option to make this recipe gluten-free.
