You think you're getting a kick based on the color of the oil, but once you actually scoop some on your chip, you realize that punch of flavor is never coming.
The roasted red peppers seemed like they were barely roasted at all, which just makes the hummus wet instead of giving it that charred, slightly-burnt taste.
Even though this recipe is working with rather bold flavors, like the sharp cheddar and the pickled pepper pieces, unfortunately, the end result just falls flat.