If you’re working with dried chickpeas (which I recommend), soak them overnight in enough water to cover by 2 inches in the refrigerator. In a medium saucepan, add chickpeas and soaking water plus 1 teaspoon baking soda and enough water to cover them (they’ll have soaked up some water from the night before). Bring to a boil, reduce to simmer, then cover and cook for 25-30 minutes until they’re very soft and the skins are peeling off. (I.e., cook them longer than you would for regular eating.) Drain, reserving 1/3 cup of the cooking water.

Meanwhile, combine tahini, lime juice, and garlic in a food processor and blend until smooth and whipped.

Add 1 cup of the cooked chickpeas and blend. Add cranberries and spices, and blend until they’ve become small pieces. Scrape down the side of the bowl, add spices, chile paste, and remaining 1 cup chick peas. Blend until very smooth, and taste to adjust spices and consistency.