Start roasting the peppers in the oven at 200º Celsius (392 Celsius) on a tray with olive oil and salt for 25-35 minutes, until the outside is toasted.
Let the peppers cool and remove the most toasted (almost burnt) part. If you prefer to buy already cooked or canned roasted red bell peppers, drain them before grinding the peppers and walnuts.
Add to our blender or food processor all the ingredients: the roasted peppers, the walnuts, the clove of garlic, the tablespoon of honey, a teaspoon of lemon, salt, paprika, ground cayenne, cumin and black pepper.
Blend all the ingredients until you get a perfect creamy texture.
If you wish, in case the dip is not dense enough, we can add a little breadcrumbs and beat again until we get the desired texture.
Serve sprinkled with nuts, parsley, cayenne flakes and olive oil and enjoy with a good pita bread!