Rinse and drain the chickpeas thoroughly. Chop the tomatoes and mince the garlic cloves.
Preheat your oven to 375°F (190°C). Toss the chopped tomatoes with a bit of olive oil, salt, and pepper. Place them on a baking sheet lined with parchment paper and roast for about 20-25 minutes until they are slightly caramelized.
In a food processor, add the chickpeas, roasted tomatoes, minced garlic, tahini, extra virgin olive oil, lemon juice, ground cumin, paprika (if using), and a pinch of salt and pepper.
Pulse the mixture until it becomes a smooth paste. You may need to scrape down the sides of the processor occasionally to ensure everything is well combined.
Taste the hummus and adjust the seasoning according to your preference. You can add more lemon juice, salt, or spices if desired.
If the hummus seems too thick, you can add a bit of water, olive oil, or additional lemon juice to reach your desired consistency. Blend again to incorporate.
Transfer the tomato hummus to a serving bowl. If desired, drizzle a little extra olive oil on top and garnish with chopped fresh parsley or cilantro.
Serve the tomato hummus with your choice of accompaniments like pita bread, crackers, vegetable sticks, or use it as a spread in sandwiches or wraps.