Step 1

Roast the unpeeled garlic cloves in the oven at 400 degrees for 15-20 minutes. Allow them to cool for a few minutes before peeling off the outer paper of the cloves.

Step 2

While the cloves are roasting, heat a skillet over medium-high heat on the stove. Add the coriander to the hot skillet, shaking them every few seconds until they begin to crackle and turn reddish-brown for about 1-3 minutes. Immediately transfer the spices to a plate to cool.

Step 3

In a food processor or a blender, add the garlic and pulse until minced.

Step 4

Scrape the side of the bowl and add the beans, tahini, lemon juice, coriander, and 1 teaspoon of sea salt. Pulse until smooth, scraping the side of the bowl occasionally. With the food processor or blender running, add the olive oil. Season with salt to taste.

Step 5

Serve in a bowl garnished with paprika and fresh chopped parsley.