Water - 2 cups
Cayenne Pepper - 1/4 tsp
Paprika - 1/4 tsp
Extra Virgin Olive Oil - 2 tbsp
Lemon Juice - of 1/2 lemon
Tahini / Sesame paste - 1 tbsp
Garlic - 1 large head
Soak the chickpeas overnight. Drain and add 2 cups of water, a little salt and cook in a pressure cooker for 4 whistles after full pressure is reached. Remove and keep aside along with all the cooking liquid.
Preheat oven to 350F. Cut the top of the whole garlic head by about 1/4 inch to expose a little bit of the garlic cloves. Place it on an aluminium foil. Drizzle some olive oil on top and cover the garlic head with the foil. Put it on a oven proof baking dish and roast for 30 to 60 minutes till the garlic gets soft and brown. The roasting time will depend on how fresh the garlic is.
Peel the skin and sqeeze the cloves out. Take the boiled chickpeas along with the cooking liquid and add the roasted garlic, a little salt, lemon juice, tahini, cayenne pepper and olive oil.
Blend in a blender till smooth. Remove on the serving bowl, drizzle olive oil on top, sprinkle some paprika and serve with whole grain pita chips or baked corn chips.