Pre-heat the oven on the highest setting, and have a roasting pan ready in the top 1/3 or ¼ of the oven.
Wash and dry the capsicum, then place on roasting tray. Let blacken, and use tongs to turn so that the entire surface is black and blistered. Once done, remove from oven, let cool completely, then slip the skin off. Slice open, discard seeds, and roughly chop the flesh.
In a blender, add all hummus ingredients except the lemon zest and blend till smooth and creamy.
Fold through zest at the end and serve with fresh raw vegetables, sweet potato chips, kale chips or pita bread.