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Boil a pot of water and remove from the heat. In a stainless steel bowl add the chilis and the boiled water. Soak for 30 minutes, or until the chilis are soft.
In a pan over medium heat, add the whole spices and toast for 2-4 minutes until fragrant. You will know they are ready when you start to hear them pop and they are golden brown. Remove from the heat.
In a spice grinder, grind the toasted seeds until they are a fine powder. Set aside.
Once the chilis are soft, remove them from the water. Add them to a blender along with the spices, roasted bell pepper, garlic cloves, lemon juice, a pinch of salt and smoked paprika. Blend while pouring in the olive oil until smooth.
Taste and adjust seasoning accordingly. Store up to 3 weeks in the fridge.