Add drained chickpeas, sun-dried tomatoes, olive oil, lemon juice, tahini, garlic and salt into a food processor.
Pulse the mixture for about 1 minute, using a spatula to scrape down sides in between pulses. After the second pulse, add 2 tablespoons of the liquid drained from the can of chickpeas.
Continue to pulse until the mixture is smooth and free from chunks of chickpeas—add more liquid to thin the hummus, if desired.
Add basil last and pulse just until the basil is minced.
Preheat oven to 400° F.
In a small bowl, combine the olive oil, dried basil, pepper, and garlic powder.
Cut the pita bread into triangles and place them on a baking sheet lined with parchment paper. Brush the pita triangles with the olive oil mixture.
Bake for about 8 to 10 minutes, or until lightly browned.
Let the pitas cool on a cooling rack for a few minutes.
Enjoy with Hummus!