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Preheat your oven to 450°F.
Rub the peppers with olive oil, season with ½ teaspoon salt, and arrange them cut side down on a baking sheet. Cut the top off a garlic bulb to expose the cloves, drizzle with olive oil, sprinkle with salt, and loosely wrap in foil. Place the garlic on the baking sheet with the peppers.
Roast the peppers and garlic for 20-25 minutes, or until the pepper skins are charred and bubbling.
Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. Open the foil-wrapped garlic and let it cool.
Once the peppers are cool enough to handle, peel off the charred skins and place the peppers in a blender or food processor. Pinch the garlic bulb’s base to squeeze the roasted cloves into the blender.
Add ½ cup olive oil, walnuts, chickpeas, lemon juice, black pepper, paprika, and chopped parsley to the blender. Blend until smooth, about 10-20 seconds. Set the dip aside to cool.
Heat a drizzle of olive oil in a skillet over medium-high heat. Add the olives and cook for about 5 minutes, stirring occasionally, until lightly charred.
Spoon the red pepper dip into a shallow serving bowl, using the back of a spoon to create swirls or divots in the surface. Top with the fried olives and extra parsley, then serve with crostini, crackers, or fresh vegetables.