Drizzle olive oil parchment lined baking sheet. Slice red pepper in half, remove seeds, and place with the skin facing up on the pan. Drizzle a little more olive oil on top. Roast @ 450°F for about 25 minutes, or until charred. Remove skin after peppers have cooled.
Mix all ingredients in a food processor until smooth and creamy*.
Video
Notes
If you are not going to use all of it right away, you will want to add 2-4 tablespoons of water after refrigerating because it thickens up. To use as a spread or dip, leave it overnight in the fridge to thicken.