Pizza Hummus

Preheat your oven to 300 degrees. Line a small baking sheet with parchment paper. Add your tomatoes, olive oil, salt and pepper. Slow-roast for 2-3 hours, tossing throughout, until the skin starts to shrivel and brown. Let cool.

Set a few chickpeas and roasted tomatoes aside for garnish. Now, In a high speed blender, combine chickpeas, tahini, lemon, garlic, basil, oregano, chili, cumin, and cooled slow-roasted tomatoes. Blend until smooth with 1/4 cup of cold water. Then, blend 2-3 more times until completely, velvety smooth, adding a few extra tbsp of water to reach your desired smooth consistency. 

Transfer to a bowl, top with olive oil, reserved chickpeas, tomatoes, oregano, and chili powder. ENJOY!