1 lb dry chickpeas
1 tbsp baking soda
1 whole head of garlic with the skin on, plus one clove with the germ removed
2 oz of fresh-squeezed lemon juice
12 oz unhulled sesame paste
4 oz extra virgin olive oil (preferably from Lebanon or Israel)
Ground cumin, to taste
1/4 cup Italian parsley, chopped
Paprika (preferably sweet, smoked Spanish paprika)
Cover the chickpeas and baking soda with at least double their volume of water and soak, refrigerated, for 18 hours. Drain the chickpeas and rinse thoroughly in cold water. Place the chickpeas in a large pot with the whole head of garlic and cover with water. Bring the water to a boil and reduce the heat to low. Simmer the chickpeas over low heat for approximately three hours, or until very tender. Drain the chickpeas, reserving one cup of the cooking liquid. Discard the garlic bulb.
In the bowl of a food processor, add the sesame paste and the cooked chickpeas. Puree the mixture with the olive oil and lemon juice, adding enough reserved cooking liquid to achieve a smooth, creamy consistency. Season to taste with kosher salt and ground cumin. Garnish with extra virgin olive oil, chopped parsley and paprika.