Quarter and de-seed the pepper. Grill, skin side up, until beginning to char a little and softened. Cool and dice.
Thoroughly mash the chickpeas with the oil and garlic using an electric blender or hand blender. Add the grilled red peppers, chilli, paprika and pepper and blend again until smooth. Add 1 to 2 tablespoons water to loosen the mixture a little as necessary to make a soft dip.
Check seasoning, adding salt as necessary, and spoon into a serving dish.
Try serving each portion with 25g each raw carrot and celery batons.