Roast the red bell pepper on open flame till it is completely charred from all sides.

Drop it in water and remove the charred skin. Discard the stem and seeds of the red pepper and chop into small pieces.

Toast the walnuts and bread separately.

In a mixie/blender, add walnuts, bread, garlic, cumin seeds and red chilly flakes, grind till everything turns to a coarse powder.

Now add the roasted red bell pepper, honey, lemon juice and salt to taste. Grind again until smooth.

Transfer to a serving bowl, refrigerate for a couple of hours and serve with bread toasts/potato wedges/ or chips of your choice.