Preheat oven to 400°F.
Slice the tomatoes in half, and toss them with a little olive oil.
Roast for 10-15 minutes until softened.
In a food processor, combine shelled chickpeas, tomatoes, 1 tbsp olive oil, basil, tahini, garlic, lemon juice.
Blend until almost smooth, then taste. Add salt and pepper (about 1/2 tsp salt, and 1/4 tsp pepper)
Continue to blend until thoroughly smooth.
Garnish with extra tomatoes, basil and a drizzle of olive oil.