First of all, I´d say that these wonderful Middle-Eastern "creams" (hummus, babanaghoush,M´jammara) excel in their simplicity. A few ingredients, maximum flavour.
regarding your recipe:
1) I have no idea where the breadcrumbs came from. I don´t think it´s authentic, because the toasted, ground walnuts provide the texture. Therefore, I´d add more toasted walnuts and eliminate the bread.
2) The best M´jammara I´ve tasted was slightly spicy. Adding Aleppo peppers AND cayenne seems over the top. One or the other.
3) I´d roast the peppers in the oven until they blacken on the outside. put them in a plastic bag, leave them for 20 minutes, then peel.
4) I add sugar. I´ve got no idea whether pomegranate molasses is authentic or not, but it sounds like they´re using a trendy ingredient. Just sugar, and lemon juice will do.
5) If you want the M´jammara to be slightly smoky, add smoked paprika. If not, normal paprika. You´ll get a slightly smoky flavourv from roasting the peppers.
6) I don´t see the point of the cumin or the parsley. All you need when serving is a slug of olive oil.
The dish needs to be tasted, then tasted, then tasted. If you´re not happy with the acidity, add more lemon juice. If it needs more sweetness, then more sugar. Don´t complicate yourself.