Add beans to a container you have a lid for. Cover completely with water and add in baking soda. Cover and let soak for 24 hours. If your kitchen is hot, put the beans in the fridge. If it’s cool you can leave it on the counter.
The next day, cook the beans. You can either keep the liquid the beans soaked in or drain it, I used it. Add more water to the pot until the beans are completely covered and bring it to a boil. Simmer till the beans are tender. The test to know when they’re ready is if you can eat 5 beans in a row and they all are creamy in the middle. Let cool, but DO NOT drain, you want to reserve some liquid.
While the beans are cooking, roast the garlic. Preheat the oven to 200°C. Place two cloves of garlic with their skin on in a piece of tinfoil. Drizzle with olive oil, tightly seal and place on a baking tray. Cook for 20-30 minutes, until the garlic cloves are soft enough to be easily pierced with a fork. You should be able to squeeze them out of the peels.
When the beans are cooled, take 1/3 Cup of the cooking liquid and add to a blender. Once you’ve taken the reserved liquid, you can drain the beans and add them to the blender along with lemon juice, tahini and spices. Squeeze the garlic cloves into the blender to remove them from their skins. Blend until completely smooth.
Add to a bowl and top with roasted red peppers.