Process until the garlic is finely chopped, scraping down the sides and bottom as needed.
Add in all remaining ingredients and process until completely smooth. I like to let it run for a good 3-4 minutes to ensure it's really creamy. Add the water at the end and only if it's too thick. It will depend on the size of your peppers and how much liquid they're releasing.
Taste and adjust seasonings as desired. I usually add a touch more salt and olive oil for more flavor, but you can add more tahini, cumin, anything else!
Transfer to a container and place in the fridge. It's ready to eat now but sometimes gets a bit warm from processing, and it's best cold!
Serve with pita bread, crackers, chopped veggies and enjoy!
As written, this hummus does have a bit of a kick to it. If you don't like spice, I recommend leaving out the red pepper flakes and cayenne or adding half the recommend amounts.I used red peppers from a jar, but you can also roast them yourself! To do so, cut the peppers in half and remove the stems and seeds. Place on a baking sheet lined with foil and drizzle with olive oil. Roast at 450 for about 20 minutes or until browned on the outsides.