Preheat oven to 425 degrees F. Cut 2 red sweet/bell peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Arrange 4 u peeled garlic cloves around peppers. Roast 20-25 minutes or until peppers are charred and very tender. Bring foil up around peppers and garlic and fold edges together to enclose. Let stand 15 minutes or until cool enough to handle. Peel off and discard peppers and garlic skins. In a blender or food processor combine roasted peppers and garlic, chickpeas, green onions, tahini, lemon juice, sea salt, paprika and, if desired, a dash crushed red pepper flakes. Cover and blend or process until smooth. With machine running, add water in a slow, steady stream until combined. *You may have to stop the machine and scrap down the sides with a spatula a few times before continuing to blend.