If using canned chickpeas, drain the liquid, rinse the beans, and set aside.
Add the tahini and lemon juice to the base of a food processor and process for 30 seconds. Scrape down the sides and process for another 30 seconds.
Now add the olive oil, minced garlic, ground cumin, smoked paprika, cayenne pepper, and salt to the whipped tahini and lemon juice mixture. Process this until well combined, scraping down the sides as needed.
Add the chickpeas in two to three batches depending on the size of your food processor. Once the first batch is well blended, continue until all the chickpeas are used up and you have a thick smooth paste.
Now that you have the base, add the roasted red peppers and process until smooth. If it's too thick, add water (one tablespoon at a time) until you've reached your desired consistency.
Taste to see if it needs more salt or other seasonings. If so, process again.
Enjoy!