If roasting your own peppers, roast 2 red bell peppers at 450 degrees Fahrenheit for 30 minutes (turning once during roasting). Let cool. Remove the stems and seeds.
Add the roasted red peppers to the bowl of a food processor fitted with the blade attachment. If using jarred peppers, use approximately the equivalent of 2 bell peppers.
Add the chickpeas, garlic, tahini, lemon juice, and chili flakes to the food processor.
Blend on high speed and drizzle the olive oil in while the food processor is on, and continue blending until the hummus is smooth and creamy.
Scrape it into a serving bowl or container and top with some additional chopped roasted red pepper, chopped garlic, chopped basil and/or chili flakes for garnish (optional).