Place the chickpeas into a food processor and blend until you get a dough like consistency. Add everything except the tomato and the basil and process the hummus to desired consistency. Depending on your food processor and the chickpeas you might need more water. Lastly, add the basil and sun-dried tomato and blend for a few seconds, just until it is combined.

Serve instantly or chill in the fridge. This hummus keeps well for up to 4 days if stored in an airtight container and is placed in the fridge because it contains a good amount of lemon which serves as a natural preservative.