Place the chickpeas in a large bowl and cover generously with cold water. Cover with a tea towel and leave to soak overnight or for a minimum of 8 hours. After soaking, drain and thoroughly rinse the chickpeas. Bring a large saucepan of water to the boil and add the chickpeas, simmer for 90 minutes then drain and rinse thoroughly. Reserve some of the cooking water for later.

Add the chickpeas, garlic cloves, lemon juice, tahini, salt, pepper, olive oil, and cumin to a food processor. Pulse until the hummus reaches a smooth consistency. I like my hummus to still have some texture, but if you like it more creamy, pulse for longer.

Add the cooking water one tablespoon at a time and pulse to mix in between each addition. I like 2 tablespoons for a medium consistency but you can add more or less depending on how you like your hummus. The more water you add, the thinner and creamier your hummus will be. Just be sure to add it 1 tablespoon at a time so as not to take it too far!

Chop the peppers in half, lengthways and deseed. Coat in a little olive oil and roast at 200°C for about 20-25 minutes, until very soft. The skins will start to turn a bit black but that is fine. Once roasted, allow to cool then roughly chop and serve on top of the hummus.