Heat a skillet over medium heat.
Add walnuts and drizzle with 1 tbsp. olive oil.
Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes.
Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
Place the skillet over medium heat; add 1 tbsp. olive oil.
Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
Place peppers in bowl of a food processor.
Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper.
Drizzle with remaining 2 tbsp. olive oil.
Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth.
Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
Transfer to a shallow serving bowl.
Use the back of a spoon to swirl indentations on the surface to capture the garnishes.
Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.
Serve with fresh French baguettes.
