Roasted Cherry Tomato Hummus with Warm Pita

Preheat oven to 400°F (200°C).

Rinse 2 cups of cherry tomatoes and place them on a baking sheet with 4 whole garlic cloves (unpeeled).

Drizzle 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar over the tomatoes and garlic. Sprinkle with 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Roast in the oven for 25 minutes, until tomatoes are bursting and slightly charred.

While tomatoes are roasting, drain and rinse the chickpeas. Reserve 1/4 cup of the liquid from the can.

Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden, stirring frequently to prevent burning. Set aside.

Remove roasted tomatoes from the oven. Let garlic cool slightly, then squeeze the roasted cloves out of their skins.

In a food processor, combine chickpeas, roasted garlic, 1/3 cup tahini, 3 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Process until smooth, adding reserved chickpea liquid as needed to achieve desired consistency.

Add 3/4 of the roasted tomatoes to the food processor and pulse a few times to incorporate while maintaining some texture.

Meanwhile, grill or cook 16 oz chicken breast seasoned with salt and pepper until internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.

Warm the pita breads in the oven for 2-3 minutes.

Transfer hummus to a serving bowl. Top with remaining roasted tomatoes, toasted pine nuts, and 1/4 cup chopped fresh parsley.

Slice the warm pitas into triangles and arrange around the hummus bowl with sliced grilled chicken on the side.

Serve immediately while pita is still warm.