Roast the cherry tomatoes in the air fryer until soft and slightly golden. Let them cool for a few minutes.
Add the chickpeas, roasted tomatoes with their juices, basil, lemon juice, olive oil, salt, and pepper to a food processor or blender.
Blend until smooth and creamy, scraping down the sides. Add water, one spoonful at a time, if the hummus is too thick.
Taste and adjust the salt and lemon.
Transfer to a bowl, swirl the top with a spoon, and finish with a drizzle of olive oil, a few basil leaves, some roasted cherry tomato and a pinch of black pepper.
