Heat the oven to 425. Slice the bell pepper in half, through the stem. Place the cut side of the pepper halves down on a parchment-lined rimmed metal baking sheet. Roast for 40 minutes, or until the skin cracks and blisters. Cool, then carefully remove the skin, seeds, and stem.
While the pepper is roasting, toast 1 cup of walnut pieces in a large metal skillet over medium heat until fragrant and golden brown. Remove from the pan and cool on a paper towel.
To make fresh breadcrumbs, pulse stale baguette slices (or any neutrally flavored artisanal loaf) in a food processor until only crumbs remain. If using store-bought breadcrumbs, or if you already have fresh breadcrumbs on hand, skip this step.
Once your roasted pepper and toasted walnuts are cool, blend the roasted pepper, 3/4 cup toasted walnuts, olive oil, pomegranate molasses, lemon juice, smoked picante paprika, cumin, cayenne (if using), and salt until smooth. Pulse in the breadcrumbs until combined—there will be little bits of crumb. Taste, and adjust flavors if you'd like.
Let the dip sit for at least 10 minutes, to allow the flavors to meld before serving. Top with a drizzle of olive oil, pomegranate molasses, paprika, and some remaining toasted walnuts before enjoying. If serving in an hour or longer, cover with plastic wrap and refrigerate, adding the toppings right before eating.
