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Preheat the oven to 180c/350f.
Place the chickpeas on a baking sheet and wipe with paper towel to remove excess moisture.
Bake the chickpeas for around 20 minutes, until lightly golden. This removes excess moisture and helps mellow the flavour.
Add everything to a blender and blend until smooth. Add a little extra milk if you want a runnier spread. We usually start around 1 cup of milk and work up to around 1.25 cups. You may need to stop and scrape down the sides a couple times.
Transfer to an airtight container and store in the fridge.