Preheat oven to 450 degrees and cover a rimmed baking sheet with aluminum foil. Place the bell peppers on the baking sheet and drizzle with 1 Tbsp olive oil and brush to coat them completely. Bake for about 20 minutes, turning the bell peppers once halfway through.
When they are blistered and blackened, remove from the oven and transfer to a medium-sized mixing bowl. Cover the bowl with plastic wrap and allow the peppers to steam in the bowl until they are cool enough to handle (about 20 minutes).
Once the peppers are cool enough, remove and discard the skins, membranes and seeds and place in the food processor. Then add tahini, lemon juice, garlic, olive oil and salt and pulse until a smooth paste forms. Then add garbanzo beans and blend continuously for several minutes until the mixture is very smooth.
Season to taste with additional salt (if needed) and black pepper. Transfer to a serving dish and serve with warm pita or fresh veggies.
One Last Thing
Don’t be afraid to let that food processor rip! Blending for several minutes gives hummus its smooth consistency.