Turn oven on broil.
Cut a round circle out of the top and remove seed pod.
Slice peppers in half vertically and remove any remaining seeds.
Place in glass baking dish and flatten as much as possible.
Broil about 10-12 minutes until the tops are char-broiled.
Remove from oven and place peppers in a sealed ziplock bag for 15 minutes.
The steam will help the skins come off easier.
Meanwhile, in blender or food processor place olive oil, tahini, lemon juice, garlic, salt, cumin and cayenne pepper.
Drain garbanzo beans but save the liquid.
Rinse garbanzo beans and place on a plate and mash well with a fork. Set aside.
Add 4 tablespoons of reserved garbanzo bean liquid to the blender or food processor.
Remove peppers from plastic bag and peel off skin.
Skin will come off the blackened sections very easily. You may have to use a sharp paring knife to remove the remaining skin if it is not blackened.
Discard skin and charred pieces.
Dice two of the peppers in fine dice and add to blender or food processor.
Cut remaining pepper in long strips and set aside for garnish.
Add mashed chick peas (garbanzo beans) to the blender or food processor and process until smooth.
To serve: Scoop out hummus from blender and place in large bowl.
Spread remaining red pepper strips on top of the hummus for garnish.
Makes about 4 cups hummus.