Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Make sure the oven rack is on the top shelf.
Prepare the peppers by slicing them in half and de-seeding them. Transfer them to the baking sheet and place them cut side down. Bake for 20 to 25 minutes or until they appear wilted and slightly charred.
Remove from the oven and let cool. Use your fingers to peel off the outer layer of the skin.
Place the peppers, tahini, garlic, lemon, nutritional yeast, olive oil, paprika,cumin, chilli flakes, and salt into a high-speed blender. Blend until creamy and smooth.
Garnish with sesame seeds, paprika, and chilli flakes.
