Spread out the zucchini and squash noodles onto a baking sheet lined with paper towel or a kitchen towel. Salt liberally and then cover with more paper towel or kitchen towel. Place some heavy items on top and let sit for 20 minutes. Wipe the salt off of them and set aside.
Cook the chickpea pasta according to package directions, scooping out a cup of cooking water at the end of the cooking process.
Heat the oil in a large nonstick skillet, and add in the garlic and shallots. Saute until softened and fragrant, about 2 minutes, then add in the hummus, lemon juice, and zest. Slowly stir in the cooking water, ¼ cup at a time. We found we needed ¾ cup of cooking water total, but if your sauce reduces down a lot more, you can add more to thin it out.
Add the zoodles and toss in the sauce until they soften slightly and cook through, another 5 minutes. Add the spaghetti, sundried tomatoes, olives and chickpeas and toss until coated. Season with salt and pepper, to taste if needed.
Meanwhile, heat the oil for the breadcrumbs in a nonstick skillet over medium heat and add the garlic and breadcrumbs. Toss over medium heat until golden brown.
To serve, top the pasta with basil leaves and toasted breadcrumbs and serve with nice bread.