Put the drained chickpeas and roasted peppers in a food pocessor or blender, and pulse for about 30 seconds.
Add the soft cheese, olive oil, lemon juice, paprika and 2 tablespoons cold water.
Pulse again until combined and you have a thick, chunky paste. Season to taste with salt and freshly ground black pepper.
Serve with a selection of breadsticks or vegetables to dip. Keeps in the fridge for up to 1 week.