Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).

Drain the chickpeas and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.

Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth.

Add roasted red bell peppers to the food processor and process until creamy and well blended.

Serve at room temperature or cold with naan or your favorite dippers.