In a food processor, place drained and rinsed chickpeas, olive oil, tahini, lemon juice, garlic, salt and cumin. Add two cubes of ice and process while occasionally scraping down the sides.

Adjust the lemon juice to taste because of the size and varying amount of juice. To thin down the hummus, add more olive oil or ice cubes or tahini or a combo of all to loosen it up.

Blend until smooth and creamy. When you think you're done processing, blend for another 2 minutes. You will see, this is how you get the creamiest and airy hummus ever.

Taste and adjust seasoning.

Spread humus in a bowl or plate.

Drizzle a tablespoon Extra Virgin Olive Oil and cherry tomatoes on a small heatproof dish and roast on 200C for 7-10 minutes until tomatoes looks roasted. Alternately, sear Alternatively, blister the cherry tomatoes with a drizzle of olive oil in a small frying pan on high heat stove top for 3-5 minutes.