Slice or crush the garlic and roast it in a pan with a tablespoon of olive oil
Open the chickpeas cans and drain them, keeping the liquid on the side for later
Add them to the garlic in the pan, with 1/3 of the liquid
When the liquid evaporates sauté the chickpeas until they start roasting. Turn off and let cool down
When cooled put them in a bowl
Add the tahini, the juice from the lemon, salt, pepper and 8 tablespoons of the chickpeas juice.
Start blending with a food processor or a hand blender, adding oil and the rest of the juice while blending to achieve the desired creaminess. Adjust salt, pepper and lemon juice to taste.
Serve in a bowl, garnish with parsley, some whole chickpeas and olive oil. Enjoy!