Preheat your oven to 200C/390F.

Cut your red peppers in half and throw away the stems. Place the peppers, skin side up, on a baking tray lined with some parchment paper.

Roast for 35 minutes.*

Take out of oven and let cool down.

When the peppers are cooled, peel the skin off.

Mince the garlic clove. Dice 1/4 of the roasted red peppers.

In a food processor, combine the lemon juice and tahini together. Puree for 1 minute. This will create a thick cream. Scrape the sides if need be.

Add the garlic, olive oil, salt, paprika, cumin, black pepper, and cayenne pepper. Mix everything for 30 seconds.

Add the chickpeas and start processing for 30 seconds. (The hummus will be very thick. If you just want normal hummus, add 1-3 tbsp of water at a time until it becomes a creamy paste)

Add 3/4 of the red peppers into the mix and process for 1 more minute.

Put in a bowl, top with the last 1/4 of the red peppers. You can sprinkle a tbsp of olive oil and a pinch of paprika powder over to make it look pretty.