Pre-heat oven on high, decapitate and excavate the peppers, and place upside down in the oven for fast cooking (20 - 30 mins)

Insert in the chickpeas into a cooking pot along with fresh water and a little salt and boil on a high heat for roughly 30 minutes or until soft. Doing this with dry chickpeas will take much longer however it is advisable to soften wet chickpeas as well to make them easier to blend.

Drain the chickpeas and put into a food processor with the red peppers, tahini, cumin, crushed garlic, extra virgin olive oil, and lots of lemon juice. Blend. You can add roasted red peppers for a twist on the traditional.

Finish with a sprinkling of paprika on top, sea salt and black pepper, and a little extra olive oil. Serve with pitta bread or a Mediterranean flatbread and fresh olives.