Wash the peppers and wrap each one in aluminium foil

On a low flame on your stovetop, roast the peppers by turning frequently until you feel the pepper is turning soft and you get a nice smell or charred pepper skin. Don't worry about the foil burning, it won't and is fire-safe

Unwrap carefully, there will be trapped steam inside

The pepper should have some charred parts of the skin and be soft overall

Gently cut open, remove the burnt parts of the skin and the seeds

Chop into pieces and set aside

Place the walnuts, salt, sugar, cumin, and garlic in a food processor or mixer and pulse to a coarse powder

Add the chopped pepper along with the olive oil and lemon juice

Grind to a fine paste. Add more oil if the dip is too thick and mix well

Adjust and add more salt if needed

Serve with pita bread or vegetable sticks