2Rub the bell pepper skin with ½ tablespoon of the oil. Place skin side down on the grill pan or barbecue and cook for 10 minutes or until the skin is charred.
3Transfer to a resealable bag. Seal and set aside for 10 minutes to steam and cool slightly. Peel and discard the skin and seeds.
4Coarsely chop the flesh and place into the blender jar with the remaining oil, chickpeas, garlic, lemon juice, water, tahini and ground cumin. Secure the lid.
5PUREE for 35-40 seconds until smooth, season to taste with salt and pepper. If the dip is too thick add a little warm water, yogurt or buttermilk.
6Transfer to a serving bowl, sprinkle with cumin seeds and serve with pita bread.