Preheat oven to 425°F. Add chickpeas and tomatoes to a large baking sheet. Toss with olive oil, oregano, sprinkle of flaky sea salt, and few turns of black pepper. Roast for 15-20 minutes until chickpeas are crispy and tomatoes are blistered and juicy. 

While chickpeas and tomatoes are roasting, cook pasta in salted boiling water according to pkg directions. Reserve ½ cup pasta water. Drain and set aside. 

In the same pot the pasta was cooked in, whisk together hummus, olive oil, lemon zest, garlic and onion powder, and black pepper until combined. Whisk in hot pasta water. Bring to a simmer over medium heat until sauce has thickened. Stir in rigatoni and season with salt to taste (I added only ¼ tsp, since the pasta water and hummus were well salted). 

Serve hummus pasta topped with roasted cherry tomatoes and crispy chickpeas. Enjoy!