Chickpeas contributes the most calories (49.81) per serving. Kosher salt contributes the most sodium (166.11 mg) per serving. Tahini contributes the most fat (3.07 g) per serving. Chickpeas contributes the most carbohydrates (8.33 g) per serving.
Preheat and oven to 350F. Wrap peeled shallots in foil, and bake for 1 hour. Cool for 10 minutes. In a food processor, combine chickpeas, shallots, tahini, salt, pepper sauce, lemon juice, olive oil and 3 to 5 tablespoons of the reserved chickpea liquid and process until pureed. Transfer to a serving bowl and sprinkle with paprike and serve chilled or at room temperature.
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