Wash & dry the Bell Peppers. Apply oil lightly all over the Bell Pepper.
Roast them over open flame or in a Grill Pan. Keep turning with the help of tongs. They should be nicely charred from all sides.
Remove on a plate. Cool completely.
Dry roast the Sesame Seeds in a small frying pan over low heat until golden & aromatic. Keep stirring to avoid burning.
Remove in a small bowl. Cool completely.
Place the roasted Sesame Seeds in a small Blender Jar. Add the Olive Oil & blend it to a smooth paste.
Add all the other ingredients. Make sure to drain the liquid from the Chickpeas. Blend to a smooth paste. Add a little water to keep the blades running & to achieve the desired consistency.
Transfer to an airtight glass container with lid. Store in the refrigerator. Use as a when required. Stays good for a couple of weeks.
Serve with Falafel, Wam Pita Bread, Garlic Crisps, Veggies, etc.
Enjoy!