Preheat the oven to 400°F. Line baking sheet with foil and place the red peppers on the sheet. Place in oven for 20 minutes. The skins should be charred and the peppers slightly collapsed. If they aren't charred, continue to cook until they are.

Remove from the oven and place in a bowl. Cover tightly with plastic wrap. Let the peppers sit for 10-15 minutes, then using your hands, remove the skins, stem, and seeds.

Drain and rinse the chickpeas. Using your fingers, gently remove the skin from each of the chickpeas. (This does take a little bit of time, but your hummus is smoother. You can skip this step if you don't care if your hummus is super smooth.) Place the chickpeas in a food processor. Add the tahini, lemon juice, garilic, salt, cumin, and paprika. Process until smooth. Add in the roasted red peppers, reserving a couple of tablespoons for topping, and continue to process until they've been fully incorporated.

Serve topped with a bit of extra-virgin olive oil and pretzel crisps.