Preheat the oven to 200°C/400°F/gas mark 6. De-seed the peppers and chop into chunks. Spread them out on a baking tray and rub with the teaspoon of olive oil. Roast for 25-30 minutes until soft and slightly charred in places. Set aside to cool.
Bake for 15 minutes, turning halfway through, until crisp. Remove from the oven and leave to cool slightly then serve with the hummus. Top the hummus with a drizzle of extra virgin olive oil and a sprinkle of chilli flakes and chopped coriander if you like.