Drain the chick peas and rinse. Place in a container with a lid.
Cover the chick peas in water and add 1/2 teaspoon of Relief. Cover and allow to sit overnight.
Drain the chick peas keeping the water in a separate bowl.
Add 1/4 teaspoon of Ginger oil to the Tahini.
Peel the garlic and crush. Coat with Ginger oil.
Place all ingredients into a food processor and begin to process. Add small amounts of the water that the chickpeas were soaked in until a smooth paste forms.
Taste and add more seasoning or lemon juice if required.
To serve, drizzle with olive oil and sprinkle with paprika.