Preheat your oven to 350°F (175°C). Halve two red bell peppers lengthwise, remove stems and seeds, and place cut-side up in a baking dish.

Roast the red peppers for approximately 45 minutes. Flip and roast for an additional 20 to 30 minutes until soft and charred.

Once roasted, steam the peppers in a bowl covered with plastic wrap for about 10 minutes to loosen the skins.

Peel off the charred skins from the peppers once they are cool enough to handle.

In a food processor, combine minced garlic, tahini, ground cumin, coriander, and lemon juice. Pulse until smooth.

Add the peeled red peppers and half of the drained white beans. Blend until well combined.

Incorporate the remaining white beans and blend until ultra-smooth, adjusting with water or aquafaba for consistency.

Taste and season with salt as preferred. Garnish with cilantro or sesame seeds if desired and serve with pita or veggies.