Preheat the oven to 400°F. Roast the red bell peppers until the skin is charred, then cool, peel, and chop.

Combine chickpeas, tahini, garlic, roasted red peppers, lemon juice, cumin, salt, and pepper in a food processor. Pulse until roughly blended.

With the processor running, add cold water gradually until the hummus reaches the desired consistency.

Taste and adjust seasoning.

Transfer to a serving dish and garnish as desired.