Roasted Tomato Hummus

Method

1. If using dried chickpeas, soak and cook until tender. Otherwise, use canned cooked chickpeas.
2. Cut the tomatoes in half and place on a baking tray. Add garlic, pepper, salt, a pinch of sugar, and a drizzle of oil. Roast until soft and slightly caramelized.
3. Blend the roasted tomatoes with the cooked chickpeas, their cooking water (or aquafaba), tahini, and a drizzle of oil until smooth.
4. Adjust seasoning with salt and pepper if needed.
5. Serve the hummus in a dish, garnish with a drizzle of oil, toasted sesame, thyme, and some roasted tomatoes.