Burn the skin of the pepper under a broiler/grill or with a blowtorch. Once the skin is burned, wrap it in a plastic bag and wait for 10 minutes. The skin will remove very easily under running water or in a bowl of water.
Drain and rinse the canned chickpeas. Simmer them in a little water for 10 minutes and remove the skins. The hummus will be smoother after blending.
Combine the sweet pepper, the chickpeas and all other ingredients in a food processor and blend until silky smooth.
Adjust the thickness by adding extra olive oil or some water and season to taste with salt, pepper and cayenne pepper.