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Preheat oven to 400°F.
Slice 1 cup cherry tomatoes in half, and toss them with 1 teaspoon olive oil.
Roast for 10-15 minutes until softened.
In a food processor, combine shelled 1 15 ounces can chickpeas, tomatoes, 1 tbsp olive oil, ⅔ cup fresh basil, 1 tablespoon tahini, 1 garlic clove, ½ lemon (juiced).
Blend until almost smooth, then taste.
Add salt and pepper (about ½ tsp salt, and ¼ tsp pepper).
Continue to blend until thoroughly smooth.
Garnish with extra tomatoes, basil and a drizzle of olive oil.