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Preheat the oven to 400°F.
Place the tomatoes, garlic, olive oil, salt and pepper in a small baking dish and bake for 20 minutes, until the tomatoes are soft and sizzling.
Meanwhile, add the feta, cottage cheese, olive oil, lemon zest, garlic, and black pepper to a food processor.
Blend until smooth and creamy, stopping to scrape down the sides as needed.
If the dip is too thick, add 1 to 2 tablespoons of water or more olive oil to loosen it slightly.
Spoon the whipped feta yogurt dip into a shallow serving bowl and use the back of a spoon to create swoops.
Top with the roasted tomatoes, oil from the baking dish and fresh basil.
Serve immediately with Crunchmaster Chickpea Crisps.