Toss peppers in 1 tablespoon oil and pinch salt and pepper. Place on a hot grill. Grill, turning occasionally until scorched.
Transfer to a metal bowl and cover with plastic wrap.
In a food processor or blender, pulse beans with lemon juice, tahini, 2 tablespoons olive oil, garlic and honey.
After the peppers have steamed a few minutes in the bowl, remove as much charred skin as possible. De-stem and de-seed the peppers and add them to the beans. Blend until smooth and season with salt and pepper.