Instructions:

• If using slow roasted tomatoes, preheat your oven to 300°F (150°C). Slice fresh tomatoes in half, drizzle with olive oil, and sprinkle with salt. Place them cut side up on a baking sheet and roast for about 2 hours, or until they are concentrated and slightly caramelized. If using sun-dried tomatoes, simply soak them in a little water to soften them.
• Open the can of garbanzo beans and pour them into a colander. Rinse thoroughly under cold water to remove the canning liquid and any excess sodium.
• In a food processor, combine the roasted or sun-dried tomatoes, rinsed chickpeas, garlic puree, tahini, fresh lemon juice, olive oil, water, and sea salt.
• Blend the mixture on high speed until smooth and creamy. You may need to stop and scrape down the sides with a spatula a few times to ensure everything is well incorporated. If the hummus is too thick, add a bit more water until you reach your desired consistency.
• Give your hummus a taste. You may want to add more salt or lemon juice based on your preference. Blend again to combine any additional ingredients.
• Transfer the Roasted Tomato Hummus to a serving bowl. Drizzle with olive oil and sprinkle with sumac if desired. Serve with pita chips, fresh vegetables, or use as a spread on sandwiches.