Toast the walnuts in a small skillet over medium heat, shaking the pan frequently, until they smell nutty and the skins darken slightly, about 5 minutes.

Pulse the toasted walnuts and crushed crackers in a food processor until they are finely ground but not yet turning into a paste.

Add the roasted peppers, pomegranate molasses, lemon juice, cumin, red pepper flakes, garlic, and salt. Pulse several times until the mixture is mostly smooth but still retains a coarse, pebbly texture.

With the processor running, slowly pour in the olive oil through the feed tube. Process just until the oil is emulsified and the dip is thick and glossy.

Transfer to a bowl and let the flavors meld at room temperature for at least 30 minutes. Serve at room temperature with pita or vegetables.