Slow Roasted Tomato Basil Hummus

Ingredients:

• 12 cherry tomatoes, halved
• ½ tablespoon olive oil
• Salt and pepper to taste
• 15 ounce can chickpeas (garbanzo beans)
• ¼ cup tahini sauce
• Zest and juice of 1 lemon
• 1 cloves garlic
• ½ cup fresh basil
• ¼ cup extra virgin olive oil
• ½ teaspoon paprika
• Sliced red bell pepper and baby carrots, for serving

Instructions:

1. Preheat oven to 250F.  Toss tomatoes with oil, salt and pepper and place cut-side-up on baking dish.  Roast until tomatoes are dry, approximately 2 hours.  Set aside.
2. In food processor, add roasted tomatoes, chickpeas, tahini, lemon, garlic, and basil.  Pulse mixture while adding extra virgin olive oil until smooth and creamy.
3. Serve with red bell peppers and baby carrots for an extra boost of lycopene!