Soak the Chick Peas overnight. Drain off the soaking water, rinse, then transfer to a pan and cover with fresh water. Add two / three thin slices of fresh ginger. Bring to the boil, turn the heat very low and cover. Simmer slowly until tender (60 - 80 mins), occasionally checking to see that they do not boil dry. Remove the ginger slices and set aside until cool.
Heat the oil over medium heat and add the sliced garlic. Cook until translucent (do not brown the slices). Tranfer the chickpeas and some of the remaining liquid into a bowl. Add the other ingredients and blend until smooth.
Soak the sun-dried tomatoes in boiling water for 5-8 mins, drain and set aside. Wash and clean the basil leaves. Blend the tomatoes and basil leaves together with the other ingredients.