If using fresh peppers, place them directly over an open flame or under a broiler, turning occasionally until skins are blackened and blistered (about 10-15 minutes). Transfer to a bowl, cover, and let steam for 5 minutes. Once cool, peel off skins, remove seeds, and chop the peppers.

In a food processor, combine chickpeas, roasted red peppers, garlic, tahini, olive oil, lemon juice, cumin, smoked paprika, and cayenne pepper. Blend until smooth.

If too thick, add 1-2 tablespoons of cold water or more olive oil until desired consistency is reached.

Add salt and black pepper, blend again. Adjust seasoning as needed.

Transfer to a serving bowl, drizzle with olive oil, sprinkle with smoked paprika, and add optional garnishes.

Serve with warm pita, fresh veggies, or crunchy crackers.