Preheat the oven to 425 F.

Slice your peppers in half, removing stems and seeds. Remove tops and bottoms of garlic heads, keeping cloves bunched together and still layered in skin. Spread these over a parchment-lined backing sheet and combine with a drizzle of oil. Bake for 40-45 minutes, turning occasionally, until edges of peppers are charred.

Remove veggies from oven and let cool for 10 minutes. While they are cooling, drain and rinse chickpeas in cool water.

Once cool, remove and discard skins from the peppers with your hands. Some of mine peeled easily, others were more difficult. I think the skins on this variety of peppers is relatively thin, so it's not necessary to do a perfect job here. Add the soft pepper flesh to a blender. Squeeze roasted garlic cloves out of their skins and into the blender as well. Add the tahini, lemon juice, salt, and 1/2 of the chickpeas.

Blend on a low setting until well mixed. Add the rest of the chickpeas and blend on high until texture is smooth and uniform. Add salt to taste.

Transfer to a bowl and garnish as desired!