Preheat oven to 425 degrees F. Line oven-safe pan with parchment paper.
Toss the tomatoes with olive oil, Italian herbs, salt, and pepper. Place cut side down in pan. Roast in oven until they begin to draw up; about 20 minutes. Set aside.
If using canned chickpeas, put in a pot and cover with water. Add ½ teaspoon baking soda and boil for about 20 minutes to soften. Drain and rinse.
In a blender or food processor, combine the garlic, lemon juice, and ½ teaspoon salt. Blend until garlic is finely chopped. Let the mixture rest for about 10 minutes.
Add the tahini to the garlic lemon mixture, adding ice cold water as needed to keep it from getting too thick.
Mix the chickpeas and cumin in the tahini mixture. Blend, while adding some olive oil until the hummus is the desired consistency.
Taste. Add seasoning or lemon as desired.
Spoon in a bowl and top with a sprinkle of paprika and black pepper if desired. Garnish with the roasted grape tomatoes before serving.
Notes
NOTE: Try using smoked olive oil, garlic infused olive oil, or other specialty olive oil for a unique experience.