Roughly chop the garlic cloves. Sprinkle the salt on top of the garlic. Using the flat side of your knife, smash, scrape, and chop the garlic until it forms a paste. 

To the bowl of a food processor, add the drained peppers, breadcrumbs, walnuts, ¼ cup of the reserved liquid from the jar of roasted peppers, garlic paste, lemon juice, pomegranate molasses, ground cumin, and red pepper flakes. Purée until smooth, scraping the sides of the bowl occasionally to make sure it's evenly blended.

Remove the pusher from the feed chute and turn the motor on. With the motor running, add the oil gradually until it reaches your desired consistency. If it's too thick, you can add more oil or more liquid from the roasted red pepper jar.

Transfer to a serving dish and garnish with additional olive oil, feta cheese, chopped walnuts, as desired. drizzle with a little more olive oil and sprinkle on some feta. Serve at room temperature with pita for dipping.