Add the olive oil along with the garlic clove to a skillet set over medium heat. Turn the heat to low and let the oil and garlic steep for 3 to 5 minutes. Remove from the heat and set aside.
In a blender, combine the peanuts with the tahini paste and pulse a few times to combine.
Add the hominy plus the reserved liquid and pulse 3 to 5 times until pureed.
Add the olive oil with the garlic and pulse a few more times and then the lime juice and pulse to combine all the ingredients.
Transfer the dip into a bowl and stir in the chopped cilantro.
Garnish with a bit more of chopped cilantro.