Preheat your oven to 450°F (230°C).

Pair the red bell peppers on a baking sheet with olive oil. Roast them for 20-25 minutes until the peppers' skins are charred and blistered.

Remove the baking tray from the oven and transfer the peppers to a heatproof bowl. Cover with cling film and let the peppers sweat for 15 minutes.

Carefully peel off the charred skins from the roasted peppers.

Add the peppers to a food processor along with the yogurt, garlic, lemon juice, extra virgin olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper, and blend on high until smooth and creamy.

Transfer the dip to a serving bowl and garnish with some extra diced roasted red bell peppers, black and white sesame seeds, and fresh herbs before serving.