Soak chickpeas overnight in a1 1/2 quart bowl.
Drain and rinse chickpeas.
Place in a large pot and fill with enough water to cover.
Bring to a boil and simmer for 45 minutes.
In a large pan on medium heat oil adding onion and saute for 5 minutes, then add garlic, cumin, paprika, curry powder, turmeric, pepper, and thyme. cook for 2 more min
Add cooked chickpeas to sauted onion mixture and simmer for 15 minutes.
Put chickpeas and onion mixture in blender, add nutritional yeast, tahini, tamari, and black nocino™.
Pulse and blend until smooth. add more liquid if necessary.
Put mixture in pint containers and refrigerate till firm.