In the bowl of a food processor, add all ingredients except the oil.
Melt the coconut oil in a microwave if it is solid in texture.
Slowly add the liquid oil to the food processor while pulsing. Do not rush this part, the ingredients need to emulsify and if you add the oil too fast it will separate.
Keep up to 1 week in the fridge.
Soak a cup of dried chickpeas overnight. This step is actually optional if you are short on time. The soaking helps the chickpeas cook faster. The unsoaked chickpeas will yield results just as well without overnight soaking.
Add chickpeas to a pot and cover with water approx. 2 inches above chickpeas. Once your water reaches a boil, reduce to a simmer. Allow your chickpeas to cook until soft (think the consistency of canned chickpeas).
When your chickpeas are soft, remove them from the water but keep the water on the stove to reduce.
The remaining water should cook until reduced to about 2 cups. Allow to cool and refrigerate or freeze for storage.