Place breadcrumbs in a bowl along with olive oil and tahini. Stir to combine. Cover and leave mixture at room temperature overnight for the oil to soak into breadcrumbs.

Next day, roast walnuts on a baking sheet in 180 degree oven until golden brown. Add walnuts to food processor and pulse until texture is about same as breadcrumbs. Add to bowl with breadcrumbs

Clean peppers, remove seeds and stems. Chop roughly. Add peppers to food processor with onion, chili paste and tomato paste. Pulse until everything is finely minced. Add to bowl with breadcrumbs and walnuts.

Add pomegranate molasses, salt and cumin. Stir mixture to combine. Put into serving bowl and top with olive oil.