Makes about 2 cups; serves about 8.

1 (15.5-oz.) can chickpeas, drained and 1/4 cup liquid reserved

1/4 cup olive oil

3 to 4 cloves garlic

1/2 cup tahini sauce

3 ozs. sun-dried tomato pesto in olive oil

1 (6-oz.) jar julienned sun-dried tomatoes in olive oil, for garnish

Pita chips and blue corn chips, for serving

1. Blend chickpeas, chickpea liquid, olive oil and garlic in a food processor or blender.

2. Add tahini sauce and tomato pesto and blend.

3. Place in the middle of a large serving plate and arrange garnish around the edge of the hummus. Surround with pita chips and blue corn chips.