3/4 cup walnut pieces, toasted, plus more for garnish
3/4 Tsp ground cumin
1 Tbsp freshly squeezed lemon juice
1 6-inch pita bread
1 small garlic clove
1 1/2 Tsp paprika, plus more for garnish
1 Tbsp balsamic vinegar
2 Tsp extra-virgin olive oil, plus more for drizzling
3/4 Tsp coarse salt
Freshly ground black pepper
Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems and seeds. Set peppers aside.
Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and over with the water. Soak until soft, about 1 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.
Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.