Instructions:

• Start by draining the canned chickpeas. Be sure to reserve the liquid as you'll use it later to adjust the consistency of your hummus. Rinse the chickpeas under cold water to remove any excess sodium.
• In a food processor, combine the drained chickpeas, sun-dried tomatoes, olive oil, fresh lemon juice, tahini, garlic, and salt. Blend until the mixture is smooth, scraping down the sides as necessary.
• If your hummus is too thick, gradually add the reserved chickpea liquid, one tablespoon at a time, until you reach your desired consistency. It should be creamy and spreadable.
• Once the hummus is smooth, add the chopped fresh basil and pulse a few times to incorporate. This will give your hummus a fresh, aromatic flavor that pairs beautifully with the sun-dried tomatoes.
• Transfer the hummus to a serving bowl. For an added touch, drizzle a little olive oil on top and sprinkle with additional chopped sun-dried tomatoes and basil.