Roasting red peppers over a flame: roast red pepper over a flame until charred on all sides, repeat with the second pepper. When cool, remove skin and seeds. Roasting red peppers in an oven: drizzle olive oil in a pan. Slice red peppers in half, remove seeds, and place with skin facing up. Drizzle a little more olive oil on top. Roast @ 450°F for about 25 minutes, or until charred. Remove skin after peppers have cooled.
Mix all ingredients in a food processor until smooth.
Notes
This hummus recipe will last about 5 days in an airtight container in the fridge.