Preheat the oven to 180C (350F).

Slice up the peppers (capsicum) into large slices, removing the stalk and the seeds.

Place the pepper slices (capsicum) onto a large baking tray and drizzle with 2tbsps of the olive oil. Season well with salt and pepper and make sure the pepper (capsicum) is well coated with the oil and seasoning.

Bake in the oven for 30-40 minutes until soft and the edges are just beginning to blacken. Remove and set aside to cool.

When the peppers (capsicum) are cooled, peel off the skin and discard.

Rinse and drain the tinned haricot (navy) beans and add to a food processor along with the garlic, lemon juice and tahini.

Add the roasted peppers (capsicum) reserving one slice for garnish at the end.

Blitz in the food processor for a couple of minutes until well combined.

Drizzle the remaining olive oil through the opening in the top of the food processor, while it is still running, until the required consistency is achieved.

Season well with salt and pepper to taste and blitz again for another few minutes until completely smooth.

Spoon into a serving bowl and garnish with the rest of the roasted pepper (capsicum), a pinch of paprika and some coriander (cilantro) leaves.