Often served as part of a Mediterranean mezze spread, this umami-rich dip also perks up salads of cooked barley or farro loaded with herbs and feta cheese.
Heat broiler to high with top rack just below the heat source. Place bell pepper on a baking sheet and broil 8 to 10 minutes, turning occasionally to ensure pepper blackens evenly.
Once cool enough to handle, peel pepper skin and discard, along with stem and seeds. Add remaining pepper to the bowl of a food processor with walnuts, tomato paste, and pomegranate molasses. Tear bread into small pieces and add to the bowl. Pulse to a coarse paste. With food processor running, add olive oil gradually until combined.
Transfer mixture to a serving bowl and stir in red pepper flakes, cumin, sugar, paprika, salt, and lemon juice. Taste and adjust seasoning. Sprinkle with parsley and serve with warm pita triangles and cucumber slices.