Put basil, sun-dried tomatoes, and garbanzo beans in a food processor. Pulse. You want a chunky consistency, but mixed enough so that it is spreadable on bread. Scrape into a bowl and set aside.
In the food processor, mix tahini, lemon juice, minced garlic, and salt until smooth and creamy.
Mix tahini spread with garbanzo bean mixture in a bowl. Spread on bread or tortilla and pile on sliced tomatoes, and lettuce.
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Notes
This recipe will last about 5 days in an airtight container in the fridge.