Roasted Tomato and Basil Hummus

• 1 cup Cherry Tomatoes
• 2 Tablespoons Olive Oil, Divided
• 1 can (15 Oz. Size) Chickpeas
• 1/2 cups Fresh Basil, Tightly Packed
• 1 Tablespoon Tahini
• 1 clove Garlic
• 1/2 Lemon, Juiced
• 3 Tablespoons Water
• Salt And Pepper

1. Preheat oven to 400 degrees F. Slice tomatoes lengthwise.
2. On a small sheet pan, toss the tomatoes in 1 tablespoon olive oil.
3. Roast for 1015 minutes until softened.
4. Set aside to cool briefly.
5. In a food processor fitted with an S-blade, combine chickpeas, tomatoes, remaining 1 tablespoon olive oil, basil, tahini, garlic, lemon juice, and water.
6. Pulse 10 times to combine.
7. Add salt and pepper to taste.
8. Put top back on food processor and turn on for 3 minutes until smooth.
9. Serve with pita, veggies, small toasties or whatever your heart desires.

tomatoes, olive oil, chickpeas, fresh basil, tahini, clove garlic, lemon, water, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-tomato-and-basil-hummus/ (may not work)