In a food processoror blender, combine the roasted peppers, hummus, tomato paste, cayenne, smoked paprika, ground sumac (if using) and sherry vinegar. Blend until peppers are pureed and the mixture is smooth.
transfer mixture to a medium saucepan and stir in two cups of vegetable stock. Heat over medium high heat for 4 - 6 minutes until the soup is hot.
Ladle into bowls and garnish with canned garbanzo beans, sliced roasted red bell peppers and fresh parsley if desired.
Make up to 3 days in advance: You can make this recipe up to 3 days in advance. After pureeing the soup, combine it with the vegetable stock and store, covered in the refrigerator. Transfer to a large saucepan or soup pot and heat over medium high heat until hot.
How to Freeze this soup:Tranfer the soup to a lidded container and freeze for up to 1 month. Defrost in the refrigerator overnight and heat as instructed above. NOTE: If the soup seems to have separated, blend in a blender or food processor and then re heat as directed above.
SERVING SUGGESTIONS: This soup is hearty enough for a main course - serve it with some crusty bread or pita and a large salad. I love serving it with this Quinoa Salad.