Drain the aquafaba and then rinse the chickpeas and set aside.
Add everything except the chickpeas, starting with 2 tablespoons of water, to the bowl of a food processor. Blend on high for one minute until combined and creamy.
Add the chickpeas and process for a minute then remove the lid and scrape down the edges. Process for an additional minute then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy. If it seems like it might be too thick, add an additional 1 tablespoon of water after each step until it is how you like it.
Chill in the refrigerator until ready to serve.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.