Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the peppers, cherry tomatoes, and garlic on the baking sheet. Toss with the olive oil. Roast for about 25–30 minutes, or until the peppers are tender and slightly charred. Let cool slightly.

In a food processor, combine the roasted veggies with the toasted walnuts, cumin, coriander, smoked paprika, red pepper flakes, salt, and pomegranate molasses. Blend on low until the mixture is well combined, about 1-2 minutes. Scrape sides as needed.

Transfer the muhammara to a serving bowl, and use a spatula to press around. Drizzle with a bit of pomegranate molasses, olive oil, pomegranate seeds, toasted walnuts, and chopped cilantro.

Serve with fresh pita or pita chips and more veggies for dipping.