2 roasted red bell peppers, optional 1 (4 ounce) jar roasted red peppers (drained)
1 (15 ounce) can chickpeas, rinsed and drained
1/4 cup freshly squeezed lemon juice
2 cloves garlic, peeled and minced
1/4 cup tahini
2 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes, more or less to taste
1/2 teaspoon kosher or sea salt, more or less to taste
1/2 teaspoon freshly ground black pepper