Heat a small dry skillet over medium heat. Add the 1/2 cup walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool.

Prepare red peppers

If using jarred roasted red peppers, drain and pat dry with paper towel. Roughly chop the peppers into strips to make them easier to blend.

Blend base

In a food processor add the crumbled feta, roasted red peppers, Greek yogurt, cooled toasted walnuts (reserve 2 tsp for garnish), minced garlic, 2 tbsp olive oil, and 1 tbsp lemon juice. Pulse until mostly smooth but still slightly textured, about 8–12 short pulses. Scrape down the sides as needed.

Season

Add the smoked paprika, hot smoked paprika (or Aleppo), red pepper flakes, ground black pepper, and 1/4 tsp salt to the processor. Pulse 2–3 times to incorporate. Taste and adjust: add up to 1/2 tsp more salt or an extra 1/2 tbsp lemon juice if needed.

Adjust texture

If the dip is too thick, add 1–2 tsp water or olive oil and pulse once or twice until you reach a spreadable, scoopable consistency. The finished dip should be creamy with small walnut flecks.

Garnish & Serve

Spoon the dip into a shallow serving bowl and use the back of the spoon to make a small well in the center.

Drizzle the reserved 1 tsp olive oil into the well, sprinkle the reserved chopped walnuts on top, dust lightly with 1/4 tsp paprika, and scatter chopped parsley if using. Serve with a lemon wedge on the side for guests who want extra brightness.

Serve immediately with pita, flatbread, toasted baguette slices, or raw vegetables. Refrigerate leftovers in an airtight container for up to 3–4 days; bring to room temperature and stir before serving.