Roasted Tomato Basil Hummus Flatbreads
Ingredients
- 3 large Roma tomatoes (about 3/4 pound), quartered
- 1/2 cup plus 2 teaspoons extra-virgin olive oil
- Kosher salt
- 2 large cloves garlic, thinly sliced
- 8 large fresh basil leaves + 1/4 cup picked leaves for salad
- One 15-ounce can (about 1 1/2 cups) chickpeas, rinsed and drained
- 2 tablespoons plus 1/2 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon Kosher salt
- Freshly ground black pepper
- Two 3-ounce flatbreads, toasted or warmed through
- 2 cups arugula, packed
- 2 ounces ricotta salata (about 1/4 cup), thinly sliced
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