Makes 3 cups.
1 15-oz can chickpeas, drained
2 large cloves garlic
1/4 cup slow-roasted or sun-dried tomatoes
1/4 cup tahini
1/2 tsp pimentón (smoked paprika)
Juice of 1/2 lemon
2 Tbsp extra virgin olive oil, or more to taste
1/4 cup roughly chopped fresh basil leaves
Kosher salt, to taste
In the work bowl of a food processor fitted with a metal blade, pulse the chickpeas, garlic and tomatoes until coarsely chopped. Add the tahini, smoked paprika, lemon juice and olive oil. Process for 30 seconds. Add the basil leaves, plus 2 tablespoons of water. Let the processor run until the hummus is smooth; if necessary, add more water, a tablespoon at a time, to achieve the desired degree of smooth. Taste, and season with salt.
Refrigerate for an hour, or up to three days ahead, to allow the flavors to combine. The longer it sites, the more exciting the flavor. Store in the refrigerator in a container with a tight-fitting lid.