If using dried chickpeas, place them in large bowl and cover with enough water to cover two times over. Soak overnight; drain and rinse. In large pot, combine chickpeas and enough water to just cover; cook until tender and falling apart, about 2 hours. Drain cooked chickpeas and reserve and chill ¼ cup cooking water (aquafaba) for use later. Let chickpeas cool to room temperature. (Note: If using canned chickpeas, skip this step.)

In pot over medium heat, heat olive oil, add onion and slowly cook, stirring occasionally, until soft and sweet, at least 20 minutes, to caramelize.

To pot with caramelized onion, add roasted red peppers and tomato paste, heat for 5 minutes.

Into blender or food processor, pour in onion-red pepper mixture and puree. Set aside.

If using canned chickpeas, drain, but reserve and chill ¼ cup liquid (aquafaba) from can.

In food processor, blend chickpeas, tahini paste, garlic, cumin, smoked paprika, salt, red pepper puree and lemon juice until smooth.

While food processor is running, slowly drizzle in chilled aquafaba and blend until hummus becomes very smooth and creamy. (Note: Chilled liquid will create a creamier texture.)

Taste and adjust seasoning as needed.

Transfer hummus to serving bowl and make a well in center with back of spoon in which to add garnishes of choice. (See above.)

Serve with warm pita bread, raw and roasted vegetables and crackers of choice.