Using a hand blender or a food processor, puree the chilli flakes (or the chopped chilli), cumin, garlic, walnuts, bread crumbs, olive oil, pomegranate molasses, tomato paste, and red peppers to a smooth, even consistency.

Mix in the warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt. If you’re going to use it for dipping, you might want to leave it a bit thicker.

Stir in the salt and adjust the seasonings if needed.