Start the day before if you are soaking your chickpeas from scratch. I like to soak mine for at least 12 hours in water with a good pinch of salt. I then drain them off and give them a good rinse and boil up in fresh water on the stove until tender, or I pop them in a slow cooker overnight (covered with loads of water).
Place all ingredients in a blender and blend till smooth and creamy. Add a little more water if needed to give a super creamy and silky finish.
Keep in an airtight container in the fridge for 1 week.