freshly ground black pepper, dried oregano, and saltto taste
1 1/2cupscooked chickpeasdrained
2teaspoonswhite balsamic vinegaror lemon juice
10-12large leaves fresh basil
saltto taste (optional)
Preheat the oven to 400 F. Slice the tomatoes into 1/2-inch slices and place them in a large, oiled (or silicon) baking dish in a single layer. Sprinkle each slice with garlic, using only half of the garlic. Add a sprinkling of black pepper, oregano, and salt to the top of each slice.
Place in the oven for about 30 minutes, until tomatoes are totally cooked but are not burning. Remove from oven to cool (or use warm and then chill the dip after preparing).
Place the remaining garlic into the food processor along with the chickpeas, vinegar, and roasted tomatoes. Blend well. Add the basil leaves and salt, if you like, and blend again. Serve chilled with vegetables or crackers for dipping. Also makes a good sandwich spread or salad dressing.