Place the red bell pepper on a baking sheet and heat under the broiler on all sides until charred. Transfer the pepper to a bowl and cover with plastic, making sure the plastic doesn't touch the top of the pepper. Allow to rest for about 20 minutes or cool enough to handle. Remove the stem, seeds, and skin. Roughly chop and place in a blender with the garlic, salt, sugar, paprika, cumin, black pepper, tahini, water, lemon juice, and red wine vinegar. Blend until smooth. Refrigerate until needed.