Recipe Courtesy Jacqui Malouf from the cookbook, Booty Food.
Roast the red bell pepper directly over a gas burner, under a broiler, or on a grill. Turn frequently with tongs until it is blackened and the skin is blistered all over, about 10 to 12 minutes. Place the pepper in a loosely sealed paper bag or in a covered bowl to steam for 10 minutes to loosen the skin. When the pepper is cool enough to handle, rub the skin off with your fingers, a paper towel, or the backside of a paring knife. Slit the pepper open and remove the stems and seeds.
Put the roasted pepper, chickpeas, lemon juice, tahini, crushed garlic and extra-virgin olive oil in the bowl of a food processor, and puree until nearly smooth, pausing to scrape down the sides of the bowl. Moisten with some of the chickpea liquid and season with salt and pepper and cayenne. Continue to process until smooth and adjust seasoning if necessary. Transfer the hummus to a mixing bowl.
Toast the sesame seeds over a medium-high flame in a frying pan, tossing constantly until golden brown. Add the hot sesame seeds to the hummus for an extra bit of flavour and crunch.
Serve with crudités, toasted pita triangles, or tortilla chips.