Drain and rinse chickpeas.
Squeeze each chickpea gently until they pop out of their skins. Discard skins.
Place skinned chickpeas into a pan and cover with three times their depth in water. Boil gently for 15 minutes. Top up water if chickpeas aren't covered.
Drain, reserving water.
Add all ingredients, plush a little of the reserved water to a food processor and blitz on high speed for five minutes, checking every minute or so for texture and taste. Add more reserved water if needed.
Leave to cool, then refrigerate.