Step 3. Transfer the cooked aromatics to the canister of a food processor along with the drained peppers, toasted walnuts, nutritional yeast, olive oil, pomegranate molasses, and lemon juice.
Step 4. Pulse until mostly smooth with some small chunks remaining. Top with vegan feta crumbles and fresh basil as desired. Serve with crudités or crackers for dipping.
Storage: Refrigerate leftovers in an airtight container for up to 5 days. (A thin layer of olive oil on top helps preserve longer.) Or transfer to a freezer-safe container and freeze for up to one month. Thaw in the refrigerator.