First, roast your peppers. You want the skins to char slightly to give even more of a smoky flavour to this hummus so use a hotter oven than usual for roasting so pre-heat it to 200C / 400 F.
Cut the peppers into small 2 inch pieces and remove any seeds, then place them on a baking tray and drizzle liberally with oil.
Roast the peppers in the oven for 30 minutes or so, until the skins look silky and lightly charred on the edges. GIve the tray a shake every once in a while during cooking.
Drain the can of chickpeas, reserving a bit of the water.
Place the chickpeas, tahini, peppers, lemon juice, olive oil and paprika into a food processor and blend until smooth. If the hummus needs to be thinned out slightly, use a splash of the reserved chickpea water.
Season to taste and garnish with a drizzle of olive oil and chopped parsley.