Roast red peppers over the flame of a gas stove or under the broiler set to high heat until blackened and charred on all sides. Place charred peppers in a Ziploc bag and seal. Set aside for 10 minutes.

Once peppers have cooled enough to handle, remove skins and seeds and roughly chop.

In the bowl of a food processor, combine peppers, 2 tsp. of pomegranate reduction, walnuts, scallions, lemon juice, cumin, red pepper flakes, olive oil, breadcrumbs, salt and pepper. Process until smooth. If you want a thicker dip, add an additional Tbsp. of breadcrumbs. If you prefer a looser dip, add more olive oil until desired consistency is reached.

Serve with crackers or grilled pita bread.