In a food processor, combine chickpeas with olive oil and lemon juice, minced garlic, fresh parsley parmesan cheese, and 2 of the large sundried tomatoes.

Pulse to combine for 1-2 minutes; the texture should be smooth a few remaining larger chunks of chickpeas. Season to taste with salt and pepper.

Before serving, lightly brush baguette slices with olive oil and season with salt and pepper before grilling or broiling to toast.

Spread the chickpea dip on the warm toasts, and top with thinly sliced pieces of the remaining two large sun-dried tomatoes.

Garnish with additional parsley and red pepper flakes (optional).