Add the garlic, sun-dried tomatoes and basil to a food processor, and blitz until well chopped. Add the tahini, chickpeas, and plenty of salt and pepper. Blitz again, with enough water to bring the hummus to your desired consistency (I used about 125ml).
Add the pine nuts to a dry frying pan over a medium-high heat. Cook for a few minutes, stirring very regularly, until golden brown. Be careful, as once they start to brown, they can burn very quickly.
Serve the hummus topped with more chopped sun-dried tomatoes, fresh basil leaves, the toasted pine nuts, and a glug of extra virgin olive oil.