1. Line a baking sheet with foil (not parchment), and core and deseed the bell peppers. Quarter them length wise. Align peppers on baking sheet and broil them in the oven for 10-15 minutes until well charred.

2. Remove from oven and transfer peppers to a gallon-size zip-close bag, seal it, and let peppers rest while you prepare hummus.

3. For hummus, begin by combining tahini and lemon juice in a food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 more seconds (the smoother the tahini, the creamier your hummus will be in the end).

4. Add olive oil, garlic, cumin, vinegar and salt. Process for 30 seconds, scrape the sides and bottom of the bowl, and process again until well blended.

5. Open, drain, and rinse chickpeas. Add half of them to the food processor and process until smooth, scraping down the sides as necessary. Add remaining chickpeas and process until thick and smooth — 1-2 minutes. You will likely have to add tablespoons of water (or more olive oil if you prefer) if hummus is too chunky, until you reach that perfect texture.

6. If you prefer a little more tanginess to your hummus, add more vinegar ½ teaspoon at a time, to taste. Can also add minced jalapenos for extra spice, cilantro, or more garlic for the garlic lovers.

7. Returning to the bell peppers, remove them from the bag and slide the skins off. Dice them up and scatter over hummus, along with the paprika.