If using dried chickpeas, soak them overnight with enough water to cover by 1 inch.
The next morning cook them (undrained) stove top for 1 hour over medium heat, or in a slow cooker for 6 - 7 hours. The chickpeas should be crunchy tender. Drain, reserving 1/2 cup of the cooking water.
If using canned chickpeas drain, reserving 1/2 cup of the liquid from the can.
Roast chile peppers under broiler, turning often. Watch them closely, you don't want them to burn, you just want the skin to be charred. Use Hatch Chile Peppers, or Poblano's. Place the hot peppers into a plastic bag and let them steam for about 10 minutes.
Remove most of the charred skin from the peppers. Cut the top off the chiles, and clean out most of the seeds. Rough chop and set aside.
Or use 8 ounces of canned roasted chile peppers from the Mexican food aisle.
Before you puree the chickpeas, save about 10 to decorate the finished dish.
Using a food processor, add the cooked chickpeas, garlic, tahini, lemon juice, liquid from the chickpeas, and olive oil. Sprinkle in the New Mexico or Ancho Chile Powder. Omit the chile powder if you want to reduce the heat factor. Blend until smooth.
Add the chopped chile peppers and cumin powder. Pulse until well distributed.
Using a spatula, transfer the hummus to your favorite serving bowl and serve with dippers.
Top the hummus with a swirl of chile oil, pepita seeds, whole chickpeas and a dusting of red chile powder.