Preheat oven to 425ºF.

Roast the peppers:

• Arrange the peppers and shallot quarters on a baking sheet. Place the garlic head on a piece of foil and drizzle with 1 tablespoon oil. Wrap the garlic in the foil and place it on the baking sheet. Drizzle a tablespoon of oil over the peppers and shallot. Season with salt and pepper.
• Transfer to the oven for 20–30 minutes or until the peppers are well-charred and very soft.

Puree the peppers:

• Remove the garlic from the foil and carefully pop out the cloves. Transfer to a food processor or blender along with the peppers and shallots. Add 1/2 cup water. Blend until completely smooth and set aside.

Prepare the soup:

• Heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add the chickpeas and season with salt. Cook for 5 minutes.

Simmer the soup:

• Pour the red pepper puree over the chickpeas and add the remaining 4 1/2 cups water. Season with salt, pepper, and sugar if needed. Bring to a boil. Add the hummus and then reduce heat and simmer for 20 minutes, mashing the hummus into the sides of the pot to help it melt into the soup—taste and season to your preferences.

To serve:

• Ladle the chickpea soup into shallow bowls. Enjoy as-is or garnish with basil or parsley, along with a drizzle of extra virgin olive oil and a shake of silk chili flakes. Enjoy!