Pesto Hummus with Balsamic Marinated Tomatoes

Slice your cherry tomatoes in half and add to a small bowl. Add in chopped shallot, basil, balsamic vinegar, olive oil, and salt & pepper. Stir well to make sure all the tomatoes are coated in balsamic. Set aside in your fridge while you make your hummus. In a food processor or high-powered blender, add in all of your ingredients for your hummus (pesto, chickpeas, tahini, lemon juice, garlic clove, pinch of salt & pepper, water) and mix on high for 1 minute. Remove lid, scrape edges and stir, and mix again for 1 minute. Taste hummus before serving (some may like it saltier, more pesto-y, etc) Serve in a low bowl, top with marinated tomatoes and dip with garlic toast, pita, veggies, whatever you prefer!