Finely chop the garlic and parsley.

Place the chopped garlic and parsley in a blender or food processor.

Add the chickpeas, lemon juice, tahini paste, salt, and Tabasco sauce to the blender.

Process all ingredients until very smooth, about 1 minute.

Scrape down the sides of the blender as needed to ensure even mixing.

Transfer the dip to a serving bowl.

Cover the bowl and refrigerate until ready to serve.

Place the bowl in the center of a large platter.

Arrange prepared vegetables, pita wedges, and pretzels around the dip on the platter.

Serve chilled.