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Arrange a rack in the middle of the oven and heat to 350°F.
Drain but don't rinse the chickpeas. Transfer them to a rimmed baking sheet. Drizzle with the oil and shake the sheet to coat the chickpeas slightly.
Roast for 20 minutes, shaking the baking sheet halfway through. Let cool on the baking sheet for 10 minutes.
Transfer the chickpeas to a high-powered blender (like a Vitamix). Blend, stopping to scrape down the sides of the blender jar, until you get a fine powder. Add the honey, cinnamon, salt, and 4 tablespoons of the melted ghee. Blend together until well mixed. Taste it — if you prefer a spread that is drier like this, then you're good to go. If you want a runnier spread, keep blending in additional ghee 1 tablespoon at a time until you get the right consistency (I preferred it with the full 8 tablespoons).