If you happen to have pre-roasted red bell peppers, you can skip this step and move on to step 4. If roasting your own, preheat the oven to 450°F (250°C).
Chop the bell peppers in half and remove the stems and seeds then add the 4 halves to a parchment lined baking sheet. Toss with oil, and bake in the middle rack of the oven until the bell pepper is lightly charred, about 25 minutes. Stop to flip the bell peppers once halfway.
Using a food processor or high powered blender, blend roasted bell peppers, lemon juice, tahini, garlic, olive oil, cumin and salt together until smooth.
Add in half of the drained and rinsed chickpeas along with two tbsp of water and blend until smooth.
Add in the rest of the chickpeas and another two tbsp of water (if needed based on your texture preferences) then continue blending.
Once it has reached your desired consistency, transfer to a bowl and top with a drizzle of olive oil, extra salt and pepper, a dash of paprika, chopped bell pepper and herbs, if you'd like!
