Bring a large pot of salted water to a boil.

Heat a grill or grill pan to high heat. Toss the tomatoes and baby bell peppers with 2 tablespoons olive oil, salt, and pepper. Grill the peppers until grill marks appear, about 3 minutes per side. Grill tomatoes until they just start to blister. Remove from heat. Set aside.

Once the water is boiling, cook the pasta until al dente. Just before draining, reserve at least 1 cup of the cooking water. Drain the pasta.

In a large bowl, whisk together the hummus, pesto, basil, and crushed red pepper flakes. Add 1 cup of the reserved pasta water and whisk until smooth. Add the hot pasta and toss well to coat. Let sit for five minutes for the sauce to thicken.

Divide the pasta among bowls. Top with the blistered tomatoes and grilled peppers. Enjoy warm!