De-seed, de-stalk, and slice peppers in half or quarters.
Next, roast the sweet pepper and garlic in a hot oven. To do this, keep the garlic in its skin and place on an oven tray along with the pepper, then place in a pre-heated oven (gas mark 7 / 425C / 220F).
Roast garlic for up to 10 minutes, and the pepper for 15-20 minutes or until the pepper is easy to pierce. No need to let the pepper char.
Consider doing the roasting ahead of time to let cool for a little while before adding to the rest of the ingredients.
It’s best to wait until the garlic cools down a little before you pop it out of its skin.
Gently chop off the top; then squeeze out the fleshy garlic and place in a jug ready to blend with everything else.
Rinse and drain chickpeas.
Juice lemon and discard the skin.
Add all ingredients to a jug and blend until you reached your desired consistency.
Chill in the fridge before serving.

2 large sweet red bell peppers
2 large garlic cloves
2 heaped tablespoon tahini
1 tin (240g drained or 1 1/2 cup) cooked garbanzo beans
Lemons
3 tablespoon extra virgin olive oil
1/2 teaspoon sea salt