to roast the bell peppers, preheat a oven to 400 degrees (225 ˚C) and turn them every 20 minutes. Keep turning them until the skins are completely wrinkled and charred.
After taking them out let the bell peppers cool for 30 minutes.
After 30 minutes, remove the skins, and save the delicious flesh of the bell peppers.
Now add all the remaining ingredients to a food processor, and process until its all smooth.
If you want to make it as green as i did you can add dashes of spirulina until you’ve reached your shade of green, this is completely optional.
when serving top with some sesame seeds and chickpeas (optional)