Preheat your oven to 400 degrees. Cut your bell peppers into quarters, discarding the seeds.

On a baking sheet lined with parchment paper, place on your bell peppers. Toss with 2 tablespoons of olive oil, and salt. Transfer to the oven and roast, skin side up, for about 30 to 40 minutes. You can also skip this step and purchase already roasted peppers. Let cool for a couple of minutes.

In a food processor, or a high-speed blender, add your roasted bell peppers, walnuts, breadcrumbs, your remaining 2 tablespoons of olive oil, garlic, molasses, smoked paprika, chili flakes, cumin, lemon juice, and salt. Blend until completely smooth. Adjust with salt and olive oil, as needed. Transfer to a serving bowl. Serve with your favorite vegetables, crackers, or pita.