Preheat oven to 400 degrees F. Add the cherry tomatoes in an even layer to a large baking sheet. Drizzle with olive oil. Using your hands, gently roll the tomatoes around to coat with the oil. Sprinkle with a few generous pinches of salt and pepper. Bake for 30-35 minutes, or until the tomatoes are wrinkled and tender. Set aside to cool to room temperature.

While the tomatoes roast, prepare the hummus by adding the garbanzo beans, garlic, tahini, lemon juice, salt, and cumin to the bowl of a food processor. Pulse until smooth. With the processor on, slowly drizzle in the reserved bean liqueur until the mixture is smooth and fluffy (I used all of the reserved liquid). Continue to process while slowly drizzling in the olive oil. Season with salt to taste. If you're serving the hummus immediately, transfer to a large platter or shallow serving bowl. If you're not serving immediately, transfer to an airtight container and store in the refrigerator until ready to use.

To make the pesto, add basil, garlic, red pepper flakes, parmesan cheese, pine nuts, and lemon juice to the bowl of a food processor. Pulse to combine. With the processor on, slowly drizzle in the olive oil. Season with salt and pepper to taste. If serving immediately, spoon the pesto over the hummus and arrange the roasted tomatoes on top of the pesto. Garnish with chopped basil and a sprinkle of grated parmesan cheese. Serve with a side of toasted pita chips. If you're not serving immediately, transfer both the pesto and roasted tomatoes to separate airtight containers and store in the refrigerator until ready to use.