Preheat oven to 200°C.
Place the bell pepper in a tray and once in every 15 minutes keep on rotating it. Once the pepper is roasted and fills your house with a nice aroma, remove it from oven and allow it to cool.
Remove the charred skin and seeds.
Now in a mixer jar or food processor, take the chickpeas and all the other ingredients except oil.
Grind to a smooth paste.
With the mixer running, drizzle the oil through the top and grind until combined.
Transfer to a serving dish and drizzle with oil and garnish if needed.
Serve along with crackers or falalfel or pita.
