Place lemon and Tahini into a food processor and puree for 1 minute.
Scrape down the sides of the processor and puree for another 30 seconds.
Add 2 tablespoons of oil, garlic, cumin, cayenne, and salt.
Process for 30 seconds. Scrape down the sides and puree another 30 seconds.
Open the can of peas. Drain the liquid into a cup, then rinse and drain well.
Add half of the peas to the processor and run for 1 minute.
Add the remaining peas and process another 1-2 minutes or until smooth.
Add all but 1 tablespoon of the peppers and process another 1-2 minutes. If the mixture is too thick, add a little bit of the reserved chickpea liquid, but not much.
Serve topped with the reserved peppers plus a light drizzle of oil.