Cut off both ends of each clove of garlic and remove outer layer of skin. In a toaster oven or conventional oven roast garlic for 10-15 minutes at 350 degrees. Garlic will be slightly golden and a little soft.
In food processor, blend until smooth lime juice, tahini, water, garlic, basil, and pepper (to taste).
Add garbanzo beans gradually and blend for several minutes until mixture is a smooth, thick paste.
Add roasted red peppers and sun dried tomatoes and process again until well combined.
If necessary, stop processor and scrape sides with a spatula. (Hummus will thicken if refrigerated, so add more water--up to an additional 1/2 cup—if it seems too thick).
Ideally, hummus be served at room temperature within an hour or two of making. To store, refrigerate for up to 1 week in a covered container.
Garnish with drizzled olive oil and slices of roasted red peppers.
Surround with warm pita wedges or crackers and serve with fresh vegetables.