Heat a large skillet over medium-low heat and add the bacon. Cook until crispy and the fat is rendered, then remove the bacon with a slotted spoon and place it on a paper towel to drain. Turn off the heat from under the skillet. You want to keep the bacon grease warm, and if you make the hummus to serve right now, it probably will be. Otherwise, heat some over low heat until warm.
In your food processor, add the chickpeas, tahini, 3 or 4 cherry peppers, the lemon juice, garlic, salt and pepper. Puree until the chickpeas break down and the mixture starts to come together (it probably won’t be smooth). Make sure to scrape the sides with a spatula. Drizzle in 2 to 3 tablespoons of the bacon grease and blend. Drizzle in the ice water. Once the water is in, the hummus should really start to get smooth – if you need a little more water, add it 1 tablespoon at a time. And you can always add extra bacon grease, just save some for the garnish!
Once the hummus is smooth, taste and season additionally if desired. You might want a little more salt and pepper.
Chop up the remaining cherry peppers and place them in a bowl with the bacon. Add 1 to 2 tablespoons of the bacon grease and toss. Toss in the fresh oregano. It really is wonderful to have this warm, so when you combine the ingredients, you can always do so in a small saucepan over low heat.
Spoon the hummus into a bowl and top with the cherry pepper bacon mixture. You can stir it in or leave it on top. Drizzle 1 to 2 tablespoons of the bacon grease (preferably still warm) over to. Serve immediately with the pita!