Place chick peas in saucepan with 3 times their amount of water and 1 tsp salt. Boil for 10 mins, simmer for 1 hour or until chick peas are tender. Drain off liquid and reserve. Reserve 1/2 cup chick peas, puree the remainder. Crush garlic with remaining salt and add to chick peas. Slowly beat in tahini and lemon juice. Add reserved liquid if necessary to get right consistency (I also sometimes use more lemon juice) - you want a thick creamy consistency. Place in a bowl, sprinkle with whole chick peas, cayenne and parsley. (I usually also dribble a little olive oil on top).
