Rinse the uncooked chickpeas thoroughly.
Place them in a large saucepan, cover with cold unsalted water and bring to the boil over high heat.
From the first broths, allow 1 hour and 30 minutes for cooking. Stir regularly with a wooden spoon. At the end of the cooking time, drain the chickpeas with a sieve and leave them to cool.
Blend all the ingredients together until you have a smooth cream.
Serve with your Sigdal Seigle and Bran d'Épeautre crackers