• Place the red pepper over a gas flame and blacken on all sides. Place in a bowl and cover with wrap. Let the pepper steam for about 15 minutes, then peel away all the blistered skin, and remove the stems and seeds with your fingers.
• In a food processor fitted with a steel blade, add the garlic and roasted red pepper and blend. Add the chickpeas, and pulse a bit. Add the rest of the ingredients and blitz together until smooth. Add a little splash of water only if needed. How thick you want it is totally up to you. Taste for seasoning and adjust if necessary. Pour into a bowl and drizzle the top with some olive oil.
  

TIPS: If you want to use a roasted red pepper from the jar instead, go ahead...that's fine too. To make it prettier in presentation, you can add diced roasted or fresh red bell pepper and chopped parsley on top for garnish.