• In a food processor, add tahini and lemon juice. Pulse till it is creamy.
  2 tbsp Tahini (can be store bought or homemade), 1 tbsp Lemon Juice
• Add oil and garlic cloves. Pulse it for few more seconds.
  2-3 Cloves Garlic, 2 tbsp Extra-virgin olive oil
• Add half of chickpeas and roasted bell pepper. Pulse it for a min.
  1 Cup Cooked Chickpeas, 1 Red Bell Pepper(small), Salt to taste
• Add rest of the chickpeas and salt and blend till the mixture is creamy.
• Take out in a plate/dish and spread it. Add some more EVOO and sprinkle cayenne pepper as preferred.
  Cayenne Pepper

For Roasted Bell Pepper

• Cut it into slices and grill till the skin is charred. Cool it, scrape the skin and keep aside the flesh. I used 1/2 of the red bell pepper, you can use full one.
  1 Red Bell Pepper(small)

Make Tahini

• Dry roast sesame seeds in a pan over medium heat for one-two minutes until you can smell the aroma roasted sesame seeds. Don't let the seeds turn brown.
  ½ Cup Sesame Seeds
• Cool the seeds and grind with Extra Virgin Olive oil, until smooth and creamy.
  2-4 tbsp Extra Virgin Olive oil, ¼ tsp Salt
• Transfer to a glass bottle or an air-tight container.
• Store in refrigerator. Stays good for about a month.