Step 1

Pour the undrained chickpeas, liquid and all, into a saucepan. Bring to a simmer then cook for about 10-15 minutes to soften and cook off most, but not all, of the water. You’ll know they’re ready when the sound of the simmer gets louder.

Step 2

Meanwhile, add all the remaining ingredients, except for the water, into the food processor or high-powered blender while the chickpeas cook.

Step 3

Add the chickpeas to the food processor. Cover and puree for about 8 minutes, stopping every so often to scrape down the sides of the container. Add water, a couple of tablespoons at a time, to reach the desired consistency.

Step 4

Store in an airtight container for up to 3 weeks in the fridge.