On a foil lined sheet pan place washed peppers and roast until charred and the skin is blistered. The Serrano chile should only take about 10 minutes and the bell peppers about 30. Rotate the peppers ever 5 minutes to evenly char. Remove the peppers and place in a paper bag or a bowl covered with plastic wrap and let the steam work on the skin making it easy to peel.
Let the pepper sit for 15 minutes or until cool enough to peel. Remove the seeds of the peppers and chile and roughly chop. *for a less spicy hummus use half of the chile.
Remove the seeds of the chile and roughly chop.
In the bowl of a large food processor; add the garbanzo beans, garlic, tahini and lemon juice.
Turn on the processor until the ingredients are combined and it resembles a thick paste. Add in the peppers, Serrano chile and the teaspoon of kosher salt. Blend until smooth.
Cover and refrigerate until ready to use.
MAKE THE PITAS:
Preheat oven to 400°.
Combine the oil with the garlic powder, basil and black pepper. Stir and brush both sides of the pitas generously. Cut each pita bread into 8 wedges.
Working in batches, bake the pita wedges for 5-6 minutes, flip and bake for an additional 5-6 minutes or until lightly browned and crispy. Serve warm.