1-First, preheat your oven broiler and set the rack about 5 inches from the heat. Core and cut the red peppers into large flat pieces, then arrange them skin-side up on a baking sheet and broil for 5 to 10 minutes until the skin chars.

2-Next, seal the peppers in a plastic bag or cover them with plastic wrap in a bowl to steam for 10 to 15 minutes. Once cooled, peel off the charred skin, roughly chop most of the peppers, and reserve 1 to 2 pieces for garnish.

3-In a food processor, blend the tahini and lemon juice for 1 minute, scrape the sides, and blend for 30 seconds more to get it creamy. Add the olive oil, garlic, cumin, cayenne if you’re using it, and 1/2 teaspoon salt; blend for 30 seconds, scrape, then blend another 30 seconds.

4-Add half of the chickpeas and blend for 1 minute, scrape the sides, then add the remaining chickpeas and blend for 1 to 2 minutes until thick and smooth. Toss in the chopped roasted peppers and blend until everything mixes well.

5-Slowly add 2 to 3 tablespoons of cold water or aquafaba while blending to reach your desired consistency. Taste and adjust the seasoning if needed, then spoon the hummus into a bowl, create a well in the center, and add the reserved chopped peppers on top.