Made this today and it was really nice. Didn't have time to make the homemade pita, so instead just served it as a dip for a quesadilla...very good.

Just made a few tweaks to the recipe:

1. I only added 1 garlic clove instead of 4 (totally enough for me).
2. I used whole grain bread crumbs (because that's what I had).
3. I used a bit more walnuts...maybe about 2/3rds of a cup.
4. I used 2 tbsp. of pomegranate molasses instead of 2 tsp.
5. I toasted the cumin seeds (maybe you did as well).
6. I used aleppo peppers instead of chili flakes

Also I didn't know how much olive oil to add so I guessed at about 1/4 cup or so.

The recipe was great though...super inspiration. Even better after it has been refrigerated for a few hours. Thanks!

I posted the suggested quantities of course you can always put more of the things you like.

For me I actually used more walnut and panko (although originally they use bread crumbs) and a little but more pomegranate molasses.

Also this is a Syrian version of this dish in Lebanon I heard that they use roast hot peppers with the bell peppers.