Place dry chickpea in pressure cooker, rinse and drain. Add water, bring to a boil, turn off heat, and let soak for 1 hour. Then secure lid and bring to a steam over high heat. Once it begins steaming, reduce heat to medium and cook for 30 minutes. After that, depressurize your pressure cooker and drain out the water.

If using canned beans, skip the first step, open and drain your cans.

Preheat your oven to broil. Core your peppers and cut them into a few large pieces. Line a baking sheet with foil or parchment paper. Transfer peppers to the baking sheeting and press down on them with the palm of your hand to flatten. Put the garlic, unpeeled, on the baking sheet as well. Brush 1 tbsp of olive oil over the peppers and broil them along with the garlic for 10-15 minutes, till the outer skins have mostly blackened. Let sit to cool for a few minutes then peal off the outer skins of the peppers and garlic and discard the skins.

Combine the peppers, garlic, chickpeas, 2 tbsp of olive oil and all the remaining ingredients in a blender and blend till smooth. Store in a tupperware in the fridge, serve with crackers or pita chips and enjoy!