Soak 1/2 cup of chickpeas overnight in to water. Boil soaked chickpeas with 2 cups of water along with 1 tsp salt in pressure cooker at high heat. Once steam start to built up, reduce the heat to medium and cook it for 2-3 whistles. Once its done, let it cool down naturally. Drain out the water from the boiled chickpeas and keep it aside. Meanwhile, clean the red pepper with water and roast on direct flame from all side.
Peel off the top cover, remove stamps and seeds from roasted bell pepper and chop it.
Add roasted pepper, boiled chickpeas, roasted sesame seeds, olive oil, salt, lemon juice, garlic, cumin, black pepper and chili flacks in a food processor.
Blend it until it gets creamy and smooth texture.
Transfer it in a serving bowl.
Delicious roasted pepper hummus is ready, Serve it as a dip with crackers, pita or as a spread on bread to make sandwich.