Add your soaked chickpeas into a large pot with water. Bring to a boil, turn down to simmer and let cook until beans are tender about 70 - 90 minutes. Once tender, strain and run under cold water for a few minutes until they're cool enough to touch.
Transfer the chickpeas to a large bowl and prepare the dressing.
Add all ingredients into a blender and blend on high until smooth and creamy. If the blender gets stuck, add 1 tablespoon of water at a time until the dressing is the desired consistency (that of a classic caesar dressing).
Smash the chickpeas with a fork or potato masher. Add onions and dill and fold in the dressing.
Serve on top of crackers, a salad or on some toasted gluten-free bread!