Add the tahini and lemon juice to the bowl of a food processor and process for 1 minute.
Scrape the sides and bottom of the bowl and process for an additional 30 seconds for extra creamy and smooth hummus.
Add the olive oil, garlic, cumin and pulse for 30 seconds. Scrape the sides and bottom of the bowl and process another 30 seconds.
Add half of the drained and rinsed chickpeas and pulse for 1 minute.
Scrape sides and bottom of the bowl again and then add the rest of the chickpeas.
Pulse for another 1 or 2 minutes or until thick and smooth.
Add the roasted peppers and pulse for 1 to 2 minutes or until smooth.
If the hummus is too thick,, slowly add 1 tablespoons of water at a time until desired consistency.
Finely chop the reserved peppers.
Spoon hummus into a bowl.
Carve out a small whole in the center and add the chopped peppers.
Store in an airtight container and refrigerate up to one week.