Drain and rinse the garbanzo beans, making sure to reserve the liquid.

Separate the sundried tomatoes from the olive oil.

Add the tahini, lemon juice, and minced garlic to the food processor and blend together.

Add the garbanzo beans and blend. If the hummus is too thick and chunky, add a teaspoon at a time of the reserved liquid (from the garbanzo beans can). Continue blending until smooth.

Add the sundried tomatoes to the food processor (keeping one sundried tomato aside) and blend.

Transfer your hummus to a serving bowl. Drizzle the reserved olive oil from the sundried tomatoes jar over the top, and chop up the last sundried tomato to garnish.