The recipe as given to me:
2 cups of dried chickpeas, soaked overnight OR canned chickpeas, rinsed
2 roasted red capsicum, cleaned and deseeded
3 cloves of garlic
1/2 bunch of parsley
1 cup tahini
1 cup olive oil
Cook the chickpeas, with a little salt, until soft. Drain, reserving some cooking liquid. In a food processor add the chickpeas, tahini, garlic, parsley, roasted capsicum, and puree until smooth. Add the oil in a slow but steady stream while its still running. Stop, scrape the sides, add some salt and pepper. Start the food processor and continue to add oil til the desired texture is achieved. Taste and correct the seasoning.
I used a bit of lime juice on the suggestion of the guy who gave me the recipe, and more garlic on general principles.