Directions

1. Preheat oven to 350°F. Remove the white papery peel from the shallots. Wrap shallots in foil. Bake 1 hour; let cool 10 minutes.
2. In a food processor combine shallots, chickpeas, garlic, salt, tahini, lemon juice, oil, hot sauce, and 3 to 5 tablespoons of reserved chickpeas liquid; process until coarsely puréed. Transfer to a serving bowl and sprinkle with paprika. Serve chilled or at room temperature with pita chips and fresh vegetables for dipping.