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.
Devour.
Notes
What to do with leftoversStore in a covered container in the refrigerator for up to a week.Substitutions/AdditionsSun dried tomatoes also work well in this recipe. They are a stronger flavor and will give off less liquid than the roasted tomatoes, so be prepared to use a little extra liquid from the chickpea can, or olive oil.If you don’t have canned chickpeas (aka garbanzo beans), you can obviously cook the chickpeas from scratch if you have them dried.