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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.