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Preheat oven to 220 degrees C / 430 degrees F.
Place the whole capsicums onto a baking tray and bake for 45 min - 1 hour, flipping the capsicums over once or twice. They will begin to charr and blacken on their skin.
Place the capsicums into a large bowl and cover with plastic wrap or a tea towel. Leave to sit for 1 hour to allow the capsicums to steam and slightly cool. Remove the capsicums from the bowl. Peel off their skin and remove the seeds.
Place the capsicums and all remaining ingredients and a generous amount of salt and pepper into a food processor. The walnuts are optional as they will change the texture of the dip. If you prefer more a chunky and nutty dip, by all means add them! Blend until everything is well combined. Place into a bowl and sprinkle with crumbled feta, finely sliced parsley, freshly cracked black pepper and an extra drizzle of olive oil.
Drizzle sourdough slices with olive oil and cook on a low – medium heat in a frypan for 5 - 10 minutes on each side or until golden and crispy.
Serve the warm sourdough with the dip and enjoy!