1 jar (15 oz.) roasted red peppers, rinsed, drained, and chopped
1/3 cup walnuts, toasted and chopped
1/4 cup chopped flat-leaf parsley leaves, plus more for garnish
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chile flakes
Thinly sliced jicama or soft pita bread triangles
Put all ingredients except for jicama in a blender and pulse until as smooth as you like. Garnish with more chopped parsley. Serve with jicama.
Make ahead: Chill, covered, up to 1 day.
Note: Nutritional analysis is per 1 1/2-tbsp. serving.