Begin by draining the can of chickpeas, reserving the liquid for later use. Rinse the chickpeas under cold water to remove any excess sodium and canning liquid.
In your food processor, add the drained chickpeas, strained sun-dried tomatoes, olive oil from the jar, lemon juice, tahini, garlic, salt, and chopped fresh basil.
Pulse the ingredients together until they start to combine. Then, blend continuously for about 1-2 minutes, stopping to scrape down the sides as needed. If the mixture is too thick, gradually add the reserved chickpea liquid until you reach your desired consistency.
Taste your hummus and adjust the seasoning if necessary. You may want to add more salt, lemon juice, or even a bit more basil for extra flavor.
Transfer the hummus to a serving bowl, and use a spatula to create a swirl on top. Drizzle with a bit of olive oil, sprinkle additional chopped basil, and add a few more sun-dried tomatoes for a beautiful presentation.
