Roasted Tomato and Basil Hummus

Preheat oven to 400°F. Slice tomatoes lengthwise. On a small sheet pan, toss the tomatoes in 1 tablespoon olive oil. Roast for 10–15 minutes until softened. Set aside to cool briefly.

In a food processor fitted with an S-blade, combine chickpeas, tomatoes, remaining 1 tablespoon olive oil, basil, tahini, garlic, lemon juice, and water. Pulse 10 times to combine. Add salt and pepper to taste. Put top back on food processor and turn on for 3 minutes until smooth.

Serve with pita, veggies, small toasties or whatever your heart desires.