Place all of the hummus ingredients in to a high speed blender and blend until smooth.
Place the cherry tomatoes in an oven-proof dish and drizzle over around 1/3 cup olive oil, slice a garlic house in half and add half a garlic of the garlic in the pan (place upside down) add a few stems of fresh thyme, rosemary and sprinkle on some salt.
Bake at 150 degrees Celsius for about 60 minutes until jammy.
Place the tomatoes with the garlic in a glass jar or use right away on top of the hummus!
