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In a tall container just large enough to fit the head of an immersion blender, combine chickpea liquid, chickpeas, mustard, lemon juice, and desired amount of garlic. Blend at high speed until completely smooth, 1 to 2 minutes, stopping to scrape down sides as needed. (Alternatively, blend in the jar of a standard 5-cup countertop blender. (See notes.)
With blender running at high speed, slowly add oil–in a very thin stream to a few drops at a time–until a smooth, creamy emulsion forms, about 3 to 4 minutes total. (If using a countertop blender, process for another 1 to 2 minutes on high speed to fully emulsify, if needed.) Using a rubber spatula, transfer to a bowl. Season to taste with salt and pepper.