1 15.5-oz can chickpeas, rinsed and well-drained
1/2 cup chopped roasted red peppers (from jar) plus extra for garnish
3 tbsp tahini (sesame paste)
2 tbsp lemon juice
1 tsp lemon zest
1 tbsp olive oil, plus extra for garnish
Salt, to taste
Blend all ingredients in a food processor until smooth. Transfer to bowl and top with some chopped roasted pepper and a drizzle of olive oil. Serve.