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In a medium pot over medium-high heat, heat the oil. Add the shallots and cook, stirring occasionally, until translucent with some crispy edges, about 5 minutes, adjusting the heat as needed. Add the garlic and Aleppo pepper and cook, stirring frequently, until fragrant, 2 minutes. Add the crushed tomatoes and basil and bring to a boil over high.
Once the liquid boils, partially cover the pot with a lid. Reduce the heat to medium. Vigorously simmer, stirring occasionally, until thickened, about 10 minutes. Add 4 cups of water and stir to combine, then bring to a boil. Reduce the heat and vigorously simmer, stirring occasionally, for another 10 minutes. Discard the basil sprigs.
Reduce the heat to medium-low. Add the hummus to the soup and whisk until incorporated. Taste and season with salt. Depending on the acidity of the hummus, add enough sugar to balance out the tartness.
Serve with a drizzle of olive oil and a sprinkle of Aleppo pepper or crushed red pepper on top, if you like. The soup lasts up to a week in the refrigerator and 2 months in the freezer.