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Preheat oven to 450F.
Slice red bell pepper into wide, flat strips. Cover with olive oil on both sides and place on a baking sheet. Bake for 20-25 until skin is charred.
In the bowl of a food processor, combine the charred bell pepper, chickpeas, tahini, 3 tablespoons of lemon juice, garlic clove, cumin, and salt. Puree until smooth.
With the food processor running, slowly pour in 2 tablespoons of ice water. Continue processing, stopping occasionally to scrape down the bowl, until very smooth, about 5 minutes.
Add the olive oil, and process until well combined. Taste the hummus and add additional lemon, salt, or cumin if desired.
If the hummus is thicker than you prefer, add the additional water.
Transfer the hummus to a serving bowl and use a spoon to make a swoopy swirl in the center. Top with olive and your seasoning of choice before serving.