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Soak the chickpeas in a large volume of water for 16 hours. Drain and rinse thoroughly.
Transfer the chickpeas to a high speed blender, along with 400ml water, and the spices if using. Blend until smooth.
Strain the blended mixture using a sieve. Use a spatula to gently push the mixture down if needed.
Transfer the strained mixture to a nonstick pot on medium heat, bring to a soft boil and cook until a thick paste is formed (a bit over 5 minutes), stirring constantly.
Immediately transfer the thick paste to a glass container.
Let it set in the fridge for 8 hours, and then cook your favorite way! (See article above for my suggestions)