In a food processor, pulse the peppers with 3 tablespoons of oil, walnuts, garlic, tomato paste, breadcrumbs, molasses, Aleppo pepper, sugar, paprika, salt, cayenne and lemon juice. Blend into a smooth paste.
Transfer to a serving bowl, top the dip with a drizzle of extra virgin olive oil. Garnish with more walnuts.
Serve with pita bread, pita chips or vegetables. Enjoy!