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!
