Preheat your oven to 170°C fan / 190°C / 375°F.

In a small bowl, mix together minced garlic, balsamic vinegar, and olive oil until well combined.

Place the cherry tomatoes in a shallow ovenproof dish, then drizzle the balsamic mixture over them, seasoning with sea salt and pepper.

Transfer tomatoes to the preheated oven and roast for about 20 minutes until blistered and soft.

Toast slices of sourdough bread to your preferred level of crispiness.

Spread a layer of hummus on each slice of warm bread.

Spoon the roasted tomatoes on top of the hummus-covered toast and drizzle with balsamic mixture.

Sprinkle sunflower seeds on top for added crunch and nuttiness.