Either buy readymade roasted red capsicum or prepare your own: Clean, pit and quarter the two red capsicums. Place in a lightly oiled tray and bake for 20-25 minutes on 200 degrees Celsius, until tender and roasted on the underside. Set aside to cool.
In a food processor combine the chickpeas, garlic, olives, roasted red capsicums tahini and the olive oil. Blend until smooth.
Add the lemon juice, cumin and salt to taste, and gently blend together.
Transfer into a dip bowl and garnish with a spoon of diced roasted capsicum, a sprinkle of chili flakes, and basil./p>