Remove the peppers from the oven, place them in a plastic bag, or cover them with a clean cloth and let them rest for 10 minutes. This makes peeling easier.

Peel the peppers and remove the seeds and stems. Cut the flesh into pieces.

While the peppers are cooling, toast the walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently to avoid burning them. They should be lightly golden and fragrant. Let them cool slightly.

Finely chop the garlic and fresh red chili pepper.

In a food processor, add the peeled peppers, toasted walnuts, garlic, red chili, balsamic vinegar, olive oil, smoked paprika, cumin, salt, and pepper.

Blend until smooth but slightly textured. You can adjust the texture by adding a bit more olive oil or balsamic vinegar, according to your preference.

Taste the spread and adjust the seasoning with more salt, pepper, or lemon juice if you want more acidity.

Transfer the spread to a serving bowl. Serve it at room temperature with grilled pita bread, crackers, or fresh vegetables like carrots, cucumbers, and celery sticks.