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Drain the chickpeas.
Peel the garlic.
Put all the ingredients and 2 tbsp of the sun-dried tomato oil into the food processor.
Whizz to a chunky paste, then slowly add the remaining oil with the motor running until you get a smoother paste.
Add a splash of water and do a final blitz to get a creamier texture.
Season to taste.
Finely chop the remaining sun-dried tomatoes and parsley leaves.
Spread the hummus out onto a sharing bowl and top with your choice of toppings, and a drizzle more sun-dried tomato oil from the jar.
Serve with some fresh pita bread or seeded crackers, and dig in!