Preheat the oven to 450F and line a baking sheet with parchment paper. Place the peppers on the sheet and roast for 30 – 40 minutes, or until the skins are wrinkled and charred, turning them twice while cooking. Remove from the pan, place in a large bowl, and cover with a plate or aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle. Remove the skin, stem, and seeds (the skins should slide off easily).
Reduce the oven temperature to 350 F. Spread the walnuts out on a baking sheet and toast for 8 – 10 minutes. Watch them carefully, making sure that they do not burn. Remove and set aside. If you are toasting the lavash or pita, cut into triangles, brush with olive oil, sprinkle with garlic salt and toast for about 12 minutes (also at 350 F). Keep a close eye on them to make sure they don’t burn.
In a food processor, combine the red peppers, walnuts, garlic, lemon, red pepper flakes, cumin, and salt. Blend until well combined. Add two tablespoons of the olive oil and pulse a couple of times. Season to taste, adding more olive oil, salt, or lemon. Serve with lots of fresh veggies, toasted lavash, or crackers. Enjoy!