Preheat and oven to 350F. Wrap peeled shallots in foil, and bake
for 1 hour. Cool for 10 minutes. In a food processor
, combine chickpeas, shallots, tahini, salt, pepper sauce, lemon juice, olive oil and 3 to 5 tablespoons of the reserved chickpea liquid and process until pureed. Transfer to a serving bowl and sprinkle with paprike and serve chilled or at room temperature.