Drain and rinse canned garbanzo beans (chickpeas).
Place drained roasted red peppers, chick peas, lemon juice, sesame oil, garlic, cumin, paprika or cayenne (optional), salt and pepper and olive oil to taste. Blend until smooth. You will need to scrape down the sides of your high powered blender or food processor.
If you find your hummus is too dry and can't get the blender moving, you can add an one additional tablespoon of either water, olive oil, juice from jarred roasted peppers at a time to loosen it up. Blend again and reassess. If your blender is still not moving, add another tablespoon of liquid and blend again until you have a thick and smooth hummus texture. You will most likely need to add a couple of tablespoons of liquid to your hummus but it depends on how wet or dry your roasted red peppers are.
Place your red pepper hummus in a flat bowl and make a well with the back of your spoon. Drizzle olive oil over the red pepper hummus.
If desired, garnish with chopped roasted red peppers, lemons and parsley.
Enjoy hummus with fresh veggies, gluten- free flat breads or crackers, or as part of your meal.