Preheat the oven to 425 F. Take the red bell peppers and rub some olive oil on them and place them in the oven. Let them roast for about 25 minutes, turning once midway.

Remove the peppers and place them in a bowl and cover with a plastic wrap for about 10 minutes. Once cool, remove the skin and seeds of the bell peppers.

Take sumac and soak it in 2-3 Tbsps of water for 10 minutes and then strain.

In the bowl of the food processor, add the roasted red peppers, walnuts, tomato paste, breadcrumbs, chilli flakes, garlic, sumac and salt. Add in about 4 Tbsp of olive oil and blend to a fine smooth paste. If needed add in the extra tablespoon of olive oil.

Transfer to a serving bowl. You may refrigerate this covered, but it is best served at room temperature.