Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap for about 5 minutes to let them steam. Once cooled, peel off the skins, remove the seeds, and slice the peppers into strips.

In a food processor, combine the roasted pepper strips, toasted walnuts, breadcrumbs, chopped garlic, pomegranate molasses, lemon juice, Aleppo pepper, cumin, salt, and black pepper. Pulse until the mixture is mostly smooth with some texture remaining. If it is too thin, add some more breadcrumbs and mix again.

Transfer the dip to a serving bowl. Drizzle with the remaining olive oil and garnish with parsley and extra walnuts if desired. Serve at room temperature with pita bread or veggie sticks.