Step 1

Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).

Step 2

Drain the chickpeas and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.

Step 3

Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth.

Step 4

Add roasted red bell peppers to the food processor and process until creamy and well blended.

Step 5

Serve at room temperature or cold with naan or your favorite dippers.