Clean, wash and quarter the peppers. Place on a baking tray with the skin side facing upwards. Roast under the preheated grill for 10-15 minutes until the skin blisters and turns dark (see page 86).
Remove the peppers, cover with a damp kitchen towel and allow to cool. Carefully peel the skin. Dice the bell peppers finely.
Drain the chickpeas. Peel garlic and chop finely. Puree chick peas, garlic, tahina and 3 tbsp. oil with a hand blender. Stir in paprika and almonds. Season to taste with salt and pepper.
Lasts 3-5 days in the refrigerator.