Begin by draining and rinsing 1 can of chickpeas in a colander. Allow them to dry for a few minutes to remove excess moisture.

To enhance the creamy texture, gently peel the skins off the chickpeas.

In a food processor, add the peeled chickpeas and pulse them until they reach a coarse consistency, about 30 seconds.

Now, add the remaining ingredients: roasted red peppers, tahini, Calabrian chili paste, olive oil, lemon juice, garlic, and 1 ice cube. Blend until smooth.

If the hummus seems too thick, incorporate an additional ice cube until you achieve the desired creamy texture.

Taste the hummus and adjust the sea salt to your preference, then serve in a bowl, drizzling with olive oil.