Yields 16 servings
12 ounces dry chickpeas
½ cup fresh lemon juice
3 tablespoons fresh peeled garlic cloves
¼ teaspoon kosher salt
3 ounces extra virgin olive oil
4 ½ ounces sesame Tahini
1 ounce fresh parsley, chopped
¼ teaspoon paprika
Soak chick peas overnight. Boil chickpeas in water until tender, 1-2 hours. Drain reserve liquid. Blend chickpeas in blender with 4 ounces cooking liquid until they become a smooth paste.
Roast garlic in olive oil until golden brown. Add lemon juice, garlic, oil, Tahini, and salt. Process until incorporated.
Adjust seasoning and consistency, if necessary. Garnish with paprika and parsley.