It's best with roasted garlic, so if you want that, start early with some fat chunks of garlic drizzled with good olive oil and wrapped in foil, set in a warm, not hot, oven. About 125 Centigrade and an hour or so is what you need. I would use AT LEAST four of the biggest "toes" I could find. Use the oil, after roasting, to help thin the paste.
Get a couple cans of Garbanzo Beans/chickpeas/Kichererbsen .
(I just like saying Garbanzo Beans!) You can use dried, but it's a pain to rehydrate them. I am trying a Pyrex cookpot in the micro with quartered giant garlic, heat for 30 mins on 75% and just leave it for a while. Let you know how that goes.
I think I would use at least 3/4 cup of pan-toasted sesame seeds. I toast them in a big cast iron pan. Then I grind them in a little coffee-grinder type thing. You can just buy tahini paste if that's too much trouble.
Get the juice of two lemons, a tiny scrape of pepper (mix of red, white, green & black is best) and some comino (cumin or coriander seed) and a drizzle of olive oil (extra virgin is best, of course). I can't live without my plastic lemon juicer. I think I'll need another for our upcoming move to Maryland, not sure I can do without for any amount of time.
In hindsight from my experience, and Carissa's advice, I would only briefly shake the moisture from the beans before piling them in either a super powerful blender or food processor, or a cheap blender I didn't like very much.
Get all these things processed together, mixing and poking as you like to achieve a thick paste. Add more lemon juice or oil to achieve desired texture.
Carissa's secret ingredient is peanut butter, a tablespoonful or two. I love the Maranatha Chunky Organic from the commissary- sugar free, and it'll make you want to kick Peter Pan in the head and out the window. Meanwhile, you will probably eventually short or burn out your cheap blender. Carry on with a potato masher, unless you have a high dollar blender or food processor nearby.
I would use coarse sea or kosher salt, and be brave with the cumin. Taste and spin, until you're happy.
Decorate with paprika, a drizzle of good oil, and parsley, mint, or/and fresh cilantro/coriander. I think we may use toasted sesame oil in the future as a drizzle.
Everything's a little crazy right now with the move, but when we get settled and I get my Maryland garden going, I'm going to see what a hit of fresh thyme does for this recipe. I may be able to grow rosemary in MD, as well as basil.. both have been a miserable failure in Bavaria, along with tomatoes. There's just not enough sun!
Moving from a parallel north of Toronto, to slightly coastal Maryland, should do wonders for my garden wishes.