Roast the Red Peppers: Preheat oven to 450°F (232°C). Place the red bell peppers on a baking sheet. Roast for 30-45 minutes, turning occasionally, until the skins are blackened and blistered.

Steam the Peppers: Transfer the roasted peppers to a bowl and cover with plastic wrap or place them in a brown paper bag. Let them steam for 10-15 minutes.

Peel and Seed the Peppers: Once cooled slightly, peel off the blackened skins and remove the seeds and stems from the peppers. Discard the skins, seeds, and stems.

Combine Ingredients: In a food processor, combine the peeled roasted red peppers, drained and rinsed chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, smoked paprika, salt, and pepper.

Process Until Smooth: Process the ingredients until completely smooth and creamy, scraping down the sides of the bowl as needed.

Adjust Consistency: If the hummus is too thick, add water, one tablespoon at a time, until you reach your desired consistency.

Taste and Adjust Seasoning: Taste the hummus and adjust the seasoning as needed, adding more salt, pepper, lemon juice, or cumin to your liking.

Serve: Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika and chopped parsley (optional). Serve immediately or chill for later.