Heat oil in a heavy stockpot over medium high heat. Add onion and saute for about 3-4 minutes until golden brown. Add garlic and saute for another 30 seconds.
Add crushed tomatoes, broth, pesto, and Sabra Hummus to the stock pot, and stir well to combine. Bring soup to a boil, and then reduce heat to low, cover and let simmer for 15 minutes.
Puree soup with an immersion blender, or in a regular blender (be careful to leave the lid cover open to let the steam escape).
Spoon into bowls or cups, and if desired, garnish with mini sweet pepper rings and fresh basil.