Preheat the broiler. Oven rack should be about 5 inches from the broiler. Remove cores from peppers and slice in half. Lay peppers flat on a baking sheet, skin-side up. Broil for 5-10 minutes. Check peppers often and remove when skin is charred.

Place peppers in bowl and cover with plastic wrap for 10-15 minutes, which will make peeling peppers easier. Peel skin and discard. Reserve enough pepper to use as a garnish for the hummus. Chop the remaining roasted red peppers.

Combine the tahini and fresh lemon juice in bowl of a large food processor and process for 1 minute. Stop to scrape the sides of the bowl and process for another 30 seconds.

Add olive oil, garlic, cumin, and salt. Process for 30 seconds, scrape the sides of the bowl and process for another 30 seconds. Mixture should be well combined.

Drain and rinse chickpeas. Add half of the can to the food processor, process for 1 minute, scrape the sides of the bowl and then add remaining half of the can of chickpeas and process another 1-2 minutes or until smooth and creamy.

Add roasted red peppers and process for 1 minutes. If not smooth, process for another minute. Depending on your preference you may want to add a tablespoon of water if it is too thick.

Serve hummus with finely chopped leftover roasted red pepper on top.

Notes: Store in airtight container in refrigerator up to 1 week.