Preheat your oven to 450 degrees. Cut your peppers into pieces and remove the core and seeds. (You can reserve about 1/8 of one pepper for garnish if you like, dice into small pieces).
Arrange pepper pieces skin side up on a baking sheet and cook for 10-15 minutes until the pepper skin is mostly charred.
Place pepper pieces into a ziploc bag and seal, waiting about 15-20 minutes until they are cool enough to handle.
Peel the charred skin off and discard.
Mix your roasted red pepper, chick peas, lemon juice, tahini, garlic, olive oil, and chickpea liquid in your blender till smooth and creamy. Scraping the sides if necessary.
Add in your salt, cumin, and chili powder and continue to mix till you've reached desired consistency.
Garnish with extra diced red pepper pieces.
Store in an airtight container and refrigerate up to one week.