Place the whole capsicums directly onto the stovetop burner to char. Depending on the size of your capsicums, I usually do 2 smaller ones on the largest burner and on that is smaller. Cook for about 20 minutes, turning them over every 5 minutes or so. You want them to be black on the outside and soft and tender in the middle, with juices starting to leak out. If you don’t have a gas stovetop, you can roast them in the oven for about 40 minutes or chargrill them on a barbeque.
While the capsicums are cooking, place all the other ingredients in a food processor (a smaller one is fine).
Once the capsicums have broken down and soft, transfer them to a chopping board and peel off the black skins. Remove the tops and seeds and place them in the processor.
Blitz on low for 1 minute or so until it becomes a thick, slightly chunky puree
Taste, and adjust the flavour to your liking with more salt, lemon, pepper or chilli.
Serve with bread or as an accompaniment to any other dish.