Heat 2 to 3 tablespoons extra virgin olive oil in a skillet until shimmering.

Add the sliced shallots and season with kosher salt. Add the shishito peppers and minced garlic.

Cook on high heat, undisturbed, for 3 minutes. Then cook for a further 3 to 5 minutes, until the shallots and peppers have some nice charring, and the peppers are blistered and softened. Manage your heat to prevent burning.

Turn off the heat and season with a dash more salt, and Aleppo pepper and sumac.

Spread hummus onto a plate. Make a wide, shallow well in the middle and drizzle some extra virgin olive oil. Sprinkle some sumac and Aleppo pepper.

Add the charred shishito and shallots. I used all of it, but you can use less if you want to.