Bring a large pot of salted water to a boil.

While the water comes to a boil, heat a grill or grill pan to high heat. Add 2 tablespoons olive oil and toss in the tomatoes and baby bell peppers with a pinch of salt and pepper. Grill the peppers until grill marks appear on both sides, about 3 minutes per side. If using an outdoor grill, place the tomatoes on skewers and grill for 30 seconds per "side" or until the tomatoes just start to blister. Remove from the heat. Set aside.

Once the water is boiling, boil the pasta until al dente. Just before draining the pasta, reserve at least 1 cup of the cooking water. This is SO important as the water is used to make the sauce. Drain the pasta.

Add the hummus, pesto, basil and crushed red pepper flakes to a large bowl and whisk to combine. Add 1 cup of pasta water to the hummus mixture and whisk to combine. Add the hot pasta and zucchini, toss well to combine. Allow the noodles to sit five minutes so the sauce has time to thicken.

Grab half of the blistered tomatoes from earlier. Add them to a bowl and lightly mash with a fork, be careful, they will splatter. Stir in the pine nuts, olives, oregano, balsamic vinegar and remaining 2 tablespoons olive oil. Season with salt and pepper.

Divide the pasta among bowls and top with the tomato sauce, grilled peppers and the remaining blistered tomatoes. Add a handful of feta. Enjoy warm!