Preheat the oven to maximum temperature.
Arrange the bell peppers and rough bindweed fruit in an oven tray, bake for 25 minutes, taking care to flip the bell peppers so they roast evenly.
Take out of the oven and put in an airtight container, covered so they finish cooking. Remove the skin of the bell peppers and set aside.
In a blender, blend the bread until obtaining a fine sand. Add the bell peppers, rough bindweed fruit and walnuts and blend until most of the mixture has become a paste. Add the rest of the ingredients and blend until smooth.
Serve with flatbread or crackers.