Chop the tomatoes, onion, green bell peppers, and red chili pepper into chunks. Grate the garlic and roughly chop the parsley.

Add the prepared vegetables to a food processor along with tomato paste, pepper paste, pomegranate molasses, olive oil, salt, red pepper flakes, sumac, and dried mint. Pulse for about 15 seconds until finely chopped but still chunky.

Spoon the Ezme dip onto a serving plate, drizzle with a little extra olive oil, and serve.

Optional: Serve with warm pita bread or crunchy veggies for dipping.