Soak the dried chickpeas overnight, then strain.
Preheat circulator to 203°F (95°C).
Combine chickpeas and water in sous vide pouch and cook for 18 hours.
Use Robot Coupe or a high-speed blender to blend chickpea liquid until it develops a foamy consistency, about three to four minutes.
Add salt, mustard, honey, garlic, and vinegar.
Stream in the oil to desired consistency.
Spoon a few tablespoons alongside any protein dish. Sprinkle with cayenne or smoked paprika, if desired.