Add the 15 oz of drained chickpeas, 1 cup of roasted peppers, 2 tbsp lemon juice, 1 clove garlic, and 0.5 tsp salt to a food processor.

Pulse the ingredients until roughly chopped, then process continuously while slowly pouring in the 3 tbsp of extra virgin olive oil.

Continue blending for 2 to 3 minutes until the mixture is completely smooth and creamy, scraping down the sides of the processor if needed.

Transfer the puree to a serving bowl and garnish with 1 tbsp of toasted sesame seeds before serving.