I prefer to roast the red pepper over the open flame. Remove the stem and seeds of the peppers and then lightly brush them all over with oil. Place them, one at a time, on the flame (medium) of your gas stove. Keep turning them so that they're uniformly charred all over. Let them cool, then using your fingers, peel the charred skin off. You can also roast them in the oven or under the grill, if you prefer.

Heat the olive oil in a small pan and saute chopped onion over medium heat until it is soft and golden brown. Let it cool.

Put the roasted red pepper, the sauteed onion and any oil that's in the pan, the chickpeas, garlic, lemon juice, pomegranate molasses, crushed cumin, chilli flakes and salt in the jar of your blender and run till smooth. Add a couple of teaspoons of water, if necessary, while blending.

Transfer to a serving dish and add a tablespoon of olive oil to garnish. Further garnish with finely chopped parsley, some chilli flakes and crushed cumin. Serve as a dip with vegetable cruditxe9s, thin toast, crackers or flatbreads, and as a spread in sandwiches.