Pre-heat oven to 400 degrees. Cut red peppers in half lengthwise, remove seeds, stem and spines. Place on cooking sheet skin up in the oven on the top rack. Bake for 15 minutes or until the skins are dark. Remove from oven and place in paper bag until cooled, approximately 15 minutes. This process allows the peppers to sweat and the skins then can be easily removed. Lace red pepper, garlic, garbanzo beans, lentils, sesame tahini, dill, oregano, honey and lemon juice in a food processor and blend well. Add olive oil and vegetable broth to thin out. Add sea salt.