Preheat oven to broil and line a large baking sheet with foil. Wash each bell pepper and cut in half. Remove the seeds. Place the whole (unpeeled) garlic cloves and bell peppers, cut-side-down, on the baking sheet and transfer to the oven. Roast for 15-20 minutes, rotating the pan every 5 minutes to ensure even cooking. Remove from oven when the peppers are charred and tender on each side.
Carefully (the peppers will be hot) wrap the peppers in foil. Allow them to steam for approximately 5-10 minutes. Unwrap from the foil and allow them to cool for approximately 5 minutes before peeling away the core and skin.
Add the tahini, olive oil, cold water, lemon juice, salt, cumin, roasted peeled garlic, and roasted red bell peppers to a large food processor or high-speed blender. Process until smooth (approximately 1 minute).
Add the chickpeas and process until smooth and creamy, approximately 3-4 minutes.
Season with additional salt, to taste, and garnish with a drizzle of olive oil, chopped roasted red pepper, and pine nuts, if desired.
For best results enjoy within 4-5 days. Keep leftovers stored in the refrigerator.