Adapted from Ina Garten's Red Peppers with Basil Oil. These would be very easy to add to hummus or fancy up with a few different spices.
Preheat oven to 500 degrees. Put a splash on olive oil on a baking sheet and place the whole red peppers on top. Rub them with some of the olive oil from the baking sheet.
Bake for 10 minutes, turn the red pepper to a new side. Bake another 10 minutes and turn to another new side. Bake a final 10 minutes - 30 minutes total. Checking them every 10 minutes allows you to pull them out early too if they're getting too charred.
Remove from oven and allow to cool. Once cool, cut around the top stem and remove the seeds. Slice into small strips or chop...whatever floats your boat!
Add red peppers and any juices to a mason jar and top with olive oil until covered. Sprinkle with salt and pepper. Good for up to a week, but if sensitive with tyramine use within 2-3 days at the most.