Drain and rinse the chickpeas. Put them in a large pot with shallots, salt and dried pepper (I like to add a whole peeled carrot, sweetness, but its optional). Cover with cold water by one inch. Bring to a boil and simmer for an hour or two.
Drain, but reserve the liquid. Discard all but the chickpeas.
Puree about half the chickpeas in a food processor with 2 Tablespoons of the reserved cooking liquid. Add the garlic and remaining chickpeas and continue to puree.
While pureeing add lemon juice, tahini, olive oil and spices.You may add additional cooking liquid if needed, but don’t let it get runny.
Taste and adjust seasoning. Garnish with a drizzle of olive oil and a sprinkle of paprika.
Serve with fresh, warm pita.