The red pepper gives this hummus visual appeal and the cayenne kicks it up a notch making this recipe a winner.
If you have a gas stove, turn a stovetop burner on high heat or turn on the broiler. An outdoor grill also works well.
Use tongs to place the red pepper directly on or under the flame, and cook for minutes on each side, approximately 8 minutes or until the pepper looks almost completely charred. Set aside to cool.
Drain the chickpeas but save 1/8th cup of the liquid from the can. Combine the chickpeas, lemon juice, tahini, garlic, salt, pepper, coriander, cumin, cayenne, and oil in a food processor or blender and blend until creamy and smooth. Make sure to take the time to scrape the inside of the canister a few times as you blend.
When the red pepper has cooled, scrape off the majority of the charred skin (as much as you can), core, seed, and dice the pepper, and fold into the hummus until smooth.