Soak the Chickpeas overnight in water
Boil the soaked Chickpeas in salt and water until very soft
Transfer the chickpeas to a bowl and refrigerate to cool for 10-15 minutes
Cube the bell peppers into large chunks
Coat with a tbsp of olive oilÂ
Place under the broiler for 8-10 minutes until the skin has charred
Let them cool and peel away the skin
In a blender add roasted bell pepper, chicpeas, garlic, tahina, paprika, olive oil, lime juice, salt and 1/2 Cup aquafaba
Blend to a fine paste
Add more aquafaba if needed
Transfer to a bowl and let it chill in the refrigerator for a couple hours
Top with some finely chopped roasted bell pepper, pinenuts, parsley and a drizzle of olive oil
Serve with crackers or vegetable sticks of your choice