Method
Drain the tin of chickpeas ( I did use the dried ones but our lovely government has change the process of treating them and now it is impossible to get them to cook until soft now)
Place them into a processor and blend until they pulp down ( you will need to scrape them down from the sides).
Add the garlic and the peppers ( I buy the jar from the supermarket as they can be on special for around $4.99 and it has usually about 8 in it great value and your work is done!) blend these into the chick peas add the seasoning and then with the blender on drizzle slowly the oil again you wont use all of it and make it the same consistancy as the pesto. You can leave out the peppers and add any other seasoning you like. I have used chili sauce, sundried tomatos and italian herb just enjoy experimenting. This will also freeze well.