Preheat oven to 425 degrees. Slice peppers in half and remove the stems and seeds. Spray sheet pan with cooking spray or lightly oil with a high heat oil.
Roast peppers in oven for 20 minutes or until skin appears to be charred and wrinkly. Remove from oven and place into a bowl and cover tightly with foil or plastic wrap. Set aside for 15 minutes.
Once peppers have steamed remove from the bowl and peel off the skin. It should come off easily at this point.
Finely dice each slice of pepper and set aside 2 Tbsp to use as garnish if desired.
In a food processor or blender add chickpeas (drained),tahini, oil, lemon juice, cumin, paprika, and salt. Process until smooth. About 1-2 minutes.
Add roasted red peppers to the chickpea mixture. Process again until the peppers have been fully pureed in the mixture. Taste and adjust any ingredients as necessary.
Serve in a bowl with additional red pepper, sesame seeds, and fresh parsley if desired. Eat with chips, roasted, or raw vegetables.
To store place in an airtight container in the fridge for up to 5 days.
If you do not have the time or desire to roast red peppers, feel free to use jarred peppers instead!