1.
Preheat the broiler. Place the peppers on a foil-lined baking sheet.
Wrap the garlic in foil and place on the sheet. Broil the peppers 6"
from the heat for 15 to 20 minutes, turning until charred on all
sides. Broil the garlic for 15 minutes. Place the peppers in a
sealed bag and let stand for 10 minutes.
2.
Meanwhile, when it's cool enough to handle, peel the garlic and
finely chop in a food processor. When the peppers are cool enough to
handle, peel, core, and seed them. (You should have 1 cup of roasted
peppers.) Add the peppers, chickpeas, tahini, lemon juice, and
pepper sauce to the processor and blend until smooth. Add the
cilantro and process just until combined. For best flavor, store
refrigerated for at least 4 hours or up to 3 days. Serve with
vegetable sticks or use as a spread for wraps or sandwiches.
