Preheat the oven to 400°F. Line a sheet tray with parchment paper.
If you are using fresh bell peppers, place them on the prepared tray. Roast the peppers until the skins are charred, about 30 minutes, turning them over once or twice. Transfer to a resealable bag or a bowl covered with plastic wrap and set aside. Once cool, tear the peppers open and remove the stems, seeds, and skins.
Combine the walnuts and bread crumbs in a food processor and process to a cornmeal-like texture. Add the roasted peppers, garlic, molasses, lemon juice, Aleppo pepper or spice mix, salt, and cumin. Pulse until smooth, scraping down the sides of the bowl as needed.
With the processor running, slowly add the oil and blend until the oil is completely incorporated. Adjust the salt to taste.
When ready to serve, scoop the pepper mixture, chilled or at room temperature, onto a serving plate. With the back of a spoon, create little divots for the oil to fall into. Drizzle with the oil and garnish with the chopped walnuts, pomegranate seeds, and parsley.
The spread can be stored, ungarnished, in an airtight container in the refrigerator for up to 1 week.