Place the red bell peppers on a sheet pan and place them about 6” away from the broiler. Turn the broiler to high and cook the peppers until they are black and charred on all sides-- about 2 minutes per side. Make sure to watch them-- you don’t want them to catch on fire!
As soon as you char the peppers, place them in a ziploc bag and allow them to steam for at least ten minutes.
Gently peel the charred skin away from the flesh of the peppers and discard it, along with the seeds and stem.
Chop the flesh of the pepper and set it aside until ready to use.
Add the tahini and water to the bowl of a food processor and pulse until the tahini is smooth and creamy-- about 30 seconds.
Add the lemon juice, garlic, chickpeas, and bell pepper and continue to pulse until the chickpeas are finely minced-- about 1 minute.
With the processor on, slowly drizzle in the olive oil and continue processing until the mixture is your desired texture.
Season with salt and pepper to taste and enjoy. Store in an airtight container in the fridge for up to five days.