1. Oil the red bell peppers and roast them in the oven for 5 minutes.
2. In a food processor or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry.
3. Add the red bell peppers, olive oil and salt, and blend again until smooth.
4. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish with a drizzling of olive oil, a sprinkling of red chilli powder and fresh parsley on top. Serve with pita breads.