Sautee the onion and pepper with a little salt over very high heat. Puree the chickpeas, potato lemon juice, oils, water, garlic, and spices. Add a little of the sautéed mixture and continue to puree adding water if needed. Pulse in hot chopped pepper spread. Spread in large container, drizzle with olive oil, sprinkle with paprika. Make a well in center and fill with caramelized onion and bell pepper.
I love to swirl in tomatoe paste, but that's just me!
Recipe by Meagan McKeever