*Rinse garbonzo beans and cover with water to soak overnight. Drain, rinse and cover with cold water in a small pot. Add a little sea salt and bring to a boil. Simmer on low heat until the beans are tender.
In a small saucepan, combine olive oil and ginger. Allow ginger to sizzle in the oil, but do not brown. Infuse for 10 minutes, remove from heat and allow to cool.
Combine all the ingredients in a food processor. Pulse until you have desired texture... smooth or a little rough purée.